The Wanderer's Rabbit No. 2
From Dressed game and poultry à la mode, 1888
Serve hot.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.
The Wanderer's Rabbit. No. I. Divide a rabbit into pieces of convenient size, put them into a saucepan in which half a dozen slices of bacon are cooking. As soon as the meat is beginning to brown, pour a wineglass and a half of brandy into the saucepan, and set fire to it. When the fire has burnt out, add a little pepper, salt, a bay leaf, and a bit of thyme, and let it simmer by the side of the fire till the brandy has nearly dried up, then serve. The Wanderer's Rabbit. No. 2. Divide a couple of rabbits into quarters, adding plenty of pepper and salt. Slightly fry them in a saucepan in bacon fat and flour. Add sufficient stock and two glasses of Sauterne
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