220. EXTRACT OF HARE OR RABBIT

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

bones or carcasses of either ↝ Pork, bones [Pork]
two or three glasses of any sort of white wine ↝ Wine, white [Wine]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
two shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a quart to three pints of common broth

Instructions (7)

Put the bones or carcasses of either into a stewpan with two or three glasses of any sort of white wine, a bay-leaf, a sprig of thyme, and two shallots.
Submit it to the action of a rather slow fire, until the liquid becomes reduced to a glaze.
Add a quart to three pints of common broth.
Put it on a brisk fire to boil, skim it well.
Put it by the side of the stove to simmer gently for an hour and a half.
Pass it through a napkin into a basin.
Keep it for use as occasion may require.

Original Text

220. EXTRACT OF HARE OR RABBIT.
THIS is made by putting the bones or carcasses of either into a
stewpan with two or three glasses of any sort of white wine, a bay-
leaf, a sprig of thyme, and two shallots; and then submitting it to
the action of a rather slow fire, until the liquid becomes reduced to
a glaze, when a quart to three pints of common broth should be
added. Put it on a brisk fire to boil, skim it well, and then put it
by the side of the stove to simmer gently for an hour and a half;
after which time, pass it through a napkin into a basin, and keep it
for use as occasion may require.

Notes

—