1139. ROAST RABBITS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (17)

Basting preparation

a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a table-spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
some chopped parsley ↝ Parsley, raw [Not included in a food category]
two yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
some fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Sauce

the livers ↝ Duck, domesticated, liver, raw [Poultry Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
a small piece of glaze ↝ Carrots, glazed, cooked [Carrots]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (7)

Truss the rabbits in the same manner as hares.
Spit and roast them before a rather brisk fire, frequently basting them.
Ten minutes before taking them up, baste the rabbits with the prepared mixture.
Mask the rabbits entirely with the mixture, and as soon as it has dried on them, paste them with some fresh butter.
When done, take the rabbits up with care, to avoid breaking off the light-brown crust formed upon them.
Dish them up, pour some sauce prepared as follows, under them, and serve.

Sauce preparation

Toil the livers, chop them fine, and put them into a small stewpan with chopped parsley, a small piece of glaze, a pat of butter, a spoonful of sauce, pepper, and salt, grated lemon-peel, nutmeg, and a spoon.

Original Text

1139. ROAST RABBITS.
TRUSS these in the same manner as hares, then spit and roast them
before a rather brisk fire, frequently basting them; ten minutes before
taking them up, baste the rabbits with the following preparation:—
Mix a gill of cream with a table-spoonful of flour, some chopped pars-
ley, two yolks of eggs, pepper, salt, and nutmeg; mask the rabbits
entirely with this, and as soon as it has dried on them, paste them
with some fresh butter. This not only adds to the attractive appear-
ance of the rabbits, but it concentrates their gravy, and prevents them
from becoming dry, which too generally occurs, when roasted accord-
ing to the common practice. When done, take the rabbits up with
care, to avoid breaking off the light-brown crust formed upon them;
dish them up, pour some sauce prepared as follows, under them, and
serve.
TOIL the livers, chop them fine, and put them into a small stewpan
with chopped parsley, a small piece of glaze, a pat of butter, a spoon-
ful of sauce, pepper, and salt, grated lemon-peel, nutmeg, and a spoon-

Notes

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