Rabbits with Onions

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
for the sauce
Instructions (10)
  1. Boil rabbits as white as possible.
  2. When rabbits are to be served up, wipe them dry.
  3. Put onion sauce over the rabbits.
  4. To make the onion sauce: peel mild onions and boil them until three parts done.
  5. Squeeze the boiled onions and chop them, but not too small.
  6. Add a bit of fresh butter, a little salt, and flour to the chopped onions.
  7. Add a sufficient quantity of cream to mix the ingredients into a sauce.
  8. Add a little white ground pepper, if approved.
  9. Let the sauce be of a good thickness.
  10. Simmer the sauce over a slow fire for ten minutes.
Original Text
Rabbits with Onions. Boil them as white as possible, and when they are to be served up, wipe them[137] dry and put over onion sauce, made thus:—Take mild onions peeled, and boiled till three parts done; then squeeze and chop them but not too small; add a bit of fresh butter, a little salt and flour, a sufficient quantity of cream to mix them, and a little white ground pepper, if approved. Let the sauce be of a good thickness, and simmered over a slow fire for ten minutes.
Notes
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