Stewed Rabbits

Ingredients

• I Rabbit
• £ lb. of Bacon
• Onions
• Mushrooms
• Lemon

Method

1. 1

   Cut up a young rabbit into small joints, and put them aside.

2. 2

   Take half a pound of streaky bacon, and cut it into one inch cubes.

3. 3

   Melt in a clean stewpan one ounce and a half of butter, or sweet dripping.

4. 4

   Add the bacon, and when lightly fried add the pieces of rabbit, and fry to a nice brown, constantly stirring the whole with a wooden spoon.

5. 5

   Dredge in a tablespoonful of flour, work it well.

6. 6

   Add at short intervals water or stock, stirring all the time till the pieces are just covered.

7. 7

   Season with pepper and salt, and a small piece of lemon peel.

8. 8

   Simmer slowly for twenty minutes.

9. 9

   Then add a dozen button onions and six mushrooms, both previously blanched.

10. 10

    When the rabbit is done, take it out, and arrange it on a dish.

11. 11

    Boil the sauce, which should just coat the wooden spoon.

12. 12

    Pour it over the rabbit.

13. 13

    A small bouquet garni is sometimes added.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 56. The excerpt below is the record exactly as published.

£ lb. of Bacon. Mushrooms. Butter. Onions. Stock. 1. Take three house pigeons (they are the best), draw, pick, and singe them. 2. Put the livers inside, and truss them with legs inward. If the pigeons are large you may divide them into halves. 3. Take half a pound of streaky bacon, remove the rind, and cut it into one inch dice. 4. Fry the bacon in one ounce of butter in a stewpan to a light brown. 5. Remove it, and put in the pigeons and fry also to a light brown. 6. Take out the pigeons and put them on a plate. 7. Thicken the butter in the stewpan with flour. 8. Add a pint of stock with a feAV button Hashes and Stews. 125 mushrooms or ketchup. 9. Season with pepper and salt. 10. Stir till it comes to the boil. 11. Strain into a basin. 12. Rinse out the stewpan with a little hot water. 13. Put in the pigeons, breasts down- wards, with the gravy and bacon and a bouquet garni. 14. Add ten button onions previously blanched and fried in a little butter to a nice brown. 15. Simmer half an hour. 16. Take out the pigeons, put them on a dish. 17. Bring the sauce to a boil, skim, and strain it over the pigeons. 18. Garnish with the onions, bacon, and mushrooms. Instead of onions and mushrooms garnish with green peas or French beans. Precautions. — It will be necessary occasionally to move the pigeons in the stewpan, or they are liable to burn. STEWED PIGEONS (2). Ingredients. 3 Pigeons. Bacon. Stock. Bechamel Sauce. Proceed as already described. 1. Cut off the heads and necks of three house pigeons, truss them, and tie round each of them a rasher of fat bacon. 2. Put them breast downwards into a stewpan with a little rich stock. 3. Keep the lid closed. 4. Simmer twenty minutes. 5. Put them on a dish. 6. Remove the string and pour some Bechamel sauce, page 167, over the pigeons, and serve with French beans or other vegetables. Some cooks divide the pigeons into halves before stewing. Precautions. — Young pigeons are necessary. 126 Buckmaster's Cookery. STEWED FOWLS. Ingredients. i Fowl. Mushrooms. 4 oz. of Tomatoes, x pint of Stock. 1 Onion. Parsley. 1. Prepare and cut up at the joints a fowl or chicken. 2. Take a six-pint stewpan, melt two ounces of butter, and fry in it for five minutes one ounce of sliced carrot, and one sliced onion, stirring with a wooden spoon. 3. Put in the pieces of fowl with a little pepper and salt. 4. Dredge in one tablespoon- ful of flour stirring so as to thoroughly mix with the butter. 5. Add at three intervals about a pint of good stock, and four ounces of picked tomatoes with the skins and seeds removed, and broken in pieces. 6. Stir. 7. Let it come slowly to the boil. 8. Skim and simmer. 9. Add six button mushrooms cut into slices, and a tablespoonful of chopped parsley. 10. Let it come to the boil. 11. Simmer for fifteen minutes. 12. Skim, baste, and serve. Precautions. — Fresh tomatoes and mushrooms are essential. STEWED RABBITS. Ingredients. I Rabbit. $ lb. of Bacon. Onions. Mushrooms. Lemon

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