Stewed Rabbit

Ingredients

• a rabbit clean; cut it into two or three inch pieces
• a quarter of a pound of streaky bacon
• an ounce of butter
• two tablespoonfuls of flour
• half a pint of good broth
• half a pint of claret
• a 'bouquet garni'
• eighteen small button onions
• salt to taste
• pepper to taste

Method

1. 1

   Skin, draw, and wash a rabbit clean; cut it into two or three inch pieces.

2. 2

   Slice bacon into strips and fry in a sauté-pan with butter until yellow.

3. 3

   Remove bacon, fry rabbit pieces for ten minutes, sprinkle with flour, and fry for three more minutes.

4. 4

   Add broth, claret, bouquet garni, fried onions, and bacon.

5. 5

   Simmer with lid on for about twenty minutes, remove bouquet garni, dish up the stew, and serve with fried croûtons.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 127. The excerpt below is the record exactly as published.

STEWED RABBIT. Skin, draw, and wash a rabbit clean ; cut it into two or thi*ee inch pieces; slice a quarter of a pound of streaky bacon into two-inch strips half an inch thick ; fiy them in a sautd-pan, with an ounce of butter, to a yellow colour ; PRACTICAL HOUSEHOLD COOKERY. 295 remove the bacon to a plate ; fry the pieces of rabbit in the same pan for ten minutes; sprinkle over them two tablespoonfuls of flour; continue to fry and stir on the fire for three minutes longer; add half a pint of good broth, half a pint of claret , a '* bouquet garni," salt' and pepper to taste, eighteen small button onions

Cook this with the app: pantry check, scaling, and the assistant.