Wild Rabbit Stock Broth

Ingredients

• Divide a wild rabbit into joints
• cut half a pound of veal into small pieces
• a slice of fresh butter
• Pour over them as much water as will cover them
• Add the vegetables and seasonings which are suitable for the intended soup

Method

1. 1

   Put the rabbit and veal in a stewpan with butter, stir over a slow fire until brown.

2. 2

   Pour in enough water to cover, bring to a boil, remove scum, and simmer gently.

3. 3

   Add vegetables and seasonings, strain when flavored.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1459. The excerpt below is the record exactly as published.

Divide a wild rabbit into joints, and ctit half a pound of veal into small pieces. Put these in a ste'vpan with a slice of fresh butter, and stir them lightly over a slow fire till they are brown. Pour over them as much water as will cover them, and bring the liquor gently to the boil, carefully removing the scum as it rises. Place it by the side of the fire, take ofl: the fat as it is thrown up, and simmer the liquor verj- gently. Add the vegetables and seasonings which are suitable for the intended soup

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