486. Fricassée of Rabbit

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (15)
  1. Cut a nice young rabbit into neat joints.
  2. Put the joints into lukewarm water to disgorge for half an hour.
  3. Drain the rabbit joints and put them into a stewpan with a large onion cut into slices, two cloves, a blade of mace, a little parsley, one bay-leaf, and a quarter of a pound of streaky bacon cut into small dice.
  4. Cover the whole with water and let it simmer twenty minutes, keeping it well skimmed.
  5. Pass the stock through a sieve into a basin.
  6. Take out the pieces of rabbit with the bacon.
  7. In another stewpan, melt two ounces of butter.
  8. Mix a good tablespoonful of flour with the butter.
  9. Moisten with the stock and stir over the fire until boiling.
  10. Trim neatly the pieces of rabbit.
  11. Add the trimmed rabbit pieces, the bacon, and twenty button onions to the sauce.
  12. Let the whole simmer until the onions are tender, skimming off all the fat as it rises to the surface.
  13. Pour in a gill of cream, with which you have mixed the yolks of two eggs.
  14. Leave it a moment upon the fire to thicken (but not to boil).
  15. Take out the rabbit, pile it upon your dish, sauce over and serve.
Original Text
486. Fricassée of Rabbit.—Cut a nice young rabbit into neat joints, and put them into lukewarm water to disgorge for half an hour, when drain and put them into a stewpan, with a large onion cut into slices, two cloves, a blade of mace, a little parsley, one bay-leaf, and a quarter of a pound of streaky bacon cut into small dice; cover the whole with water, and let it simmer twenty minutes, keeping it well skimmed; then pass the stock through a sieve into a basin, take out the pieces of rabbit with the bacon, then in another stewpan have two ounces of butter, with which mix a good tablespoonful of flour, moisten with the stock, and stir over the fire until boiling; then trim neatly the pieces of rabbit, which, with the bacon and twenty button onions, put into the sauce; let the whole simmer until the onions are tender, skimming off all the fat as it rises to the surface; then pour in a gill of cream, with which you have mixed the yolks of two eggs, leave it a moment upon the fire to thicken (but not to boil), take out the rabbit, which pile upon your dish, sauce over and serve.
Notes
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