Stewed Rabbits and Onions

Ingredients

• half a pound of bacon
• two rabbits
• two tablespoonsful of flour
• salt
• pepper
• a bouquet of mixed herbs
• an onion stuck with two cloves
• a bottle of white wine
• twenty small young onions
• a basket of button mushrooms
• a small lump of sugar

Method

1. 1

   Brown diced bacon, add rabbit joints, then flour, season, and moisten with wine.

2. 2

   Cook for 45 minutes.

3. 3

   Brown onions, warm in rabbit liquor, add mushrooms, and serve with the rabbit.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 85. The excerpt below is the record exactly as published.

Stewed rabbits and onions. Poularde rôtie. Roast fowl. . Friture de choux-fleurs. Cauliflower fritters. Bavaroiïs aux framboises. Bavarian strawberry cream. Sauce à la bourgeoise. Take a large tablespoonful of chopped and blanched parsley, chervil, and tarragon leaves, stirinto a teacupful of stock, add a dessert-spoonful of meat glaze, two teaspoonsful of French mustard, the same quantity of powdered sugar, and, just before serving, flavour with lemon-juice and a little white pepper, This sauce is generally handed with boïled beef or boïled fowl. Stewed rabbits and onions. Soak half a pound of bacon in water for two hours; cut itup into dice, and brown in butter ; add two rabbits cut into joints ; - at the end of five minutes stir in two tablespoonsful of flour, season with salt, pepper, grated nutmeg, a bouquet of mixed herbs, and an onion stuck with two cloves ; moisten with a bottle of white wine, and cook over a slow fire for three- quarters of an hour ; whilst the rabbit is cooking, brown about twenty small young onions, take a few spoonsful of the liquor in which the rabbits are cooking, warm the onions in it, and add a basket of button mushrooms, and a small lump of sugar

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