Ragout of Rabbit

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (10)
  1. Wash and clean a good-sized Ostend rabbit.
  2. Boil the liver and heart, chop them and mix with veal stuffing.
  3. Fill the rabbit, sew it up, and tie it into shape.
  4. Put a piece of fat beef and one pound of bacon, cut in slices, into a saucepan with one ounce of dripping.
  5. Put in the rabbit to brown, turning it oven to brown both sides.
  6. Pour off the dripping, and put in one quart of water.
  7. Let it simmer gently an hour and a half.
  8. A quarter of an hour before serving skin off all the fat and thicken the gravy with a little corn-flour.
  9. Season with pepper and salt, and, if liked, stew a bunch of herbs and half an onion with it.
  10. Lay the rabbit on a dish, with the bacon round it, and pour the gravy over.
Original Text
Ragout of Rabbit.—Wash and clean a good-sized Ostend rabbit; boil the liver and heart, chop them and mix with veal stuffing, fill the rabbit, sew it up, and tie it into shape. Put a piece of fat beef and one pound of bacon, cut in slices, into a saucepan with one ounce of dripping, put in the rabbit to brown, turning it oven to brown both sides, pour off the dripping, and put in one quart of water. Let it simmer gently an hour and a half. A quarter of an hour before serving skin off all the fat and thicken the gravy with a little corn-flour; season with pepper and salt, and, if liked, stew a bunch of herbs and half an onion with it. Lay the rabbit on a dish, with the bacon round it, and pour the gravy over.
Notes
—