Stewed Rabbit

Ingredients

• Cut the rabbit into neat joints
• Add about 1.5 pints of good warm stock or water
• with two onions sliced
• thicken the gravy with flour

Method

1. 1

   Flour them, and fry nicely in a little butter or dripping, with two onions sliced and a bunch of herbs.

2. 2

   Add about 1.5 pints of good warm stock or water, and simmer gently about two hours, until tender.

3. 3

   Thicken the gravy with flour, and season it nicely, and add a little catsup or port.

4. 4

   Pour the gravy over the rabbit, which should be dished in a pile, and garnish with small rolls of bacon.

5. 5

   Savoury balls may be cooked and served with the rabbit, also pickled pork and sliced tomatoes.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 30. The excerpt below is the record exactly as published.

STEWED RABBIT. Cut the rabbit into neat joints, Hour them, and fry nicely in a little butter or dripping, with two onions sliced and a bunch of herbs. Add about 1| pints of good warm stock or water, and simmer gently about two hours, until tender. Thicken the gravy with Hour,

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