487. Gibelotte of Rabbit

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Cut up a young rabbit into neat joints.
  2. Cut a quarter of a pound of streaky bacon in small dice.
  3. Put the bacon into a stewpan, with two ounces of butter.
  4. When a little fried, put in the pieces of rabbit, which sauté of a light brown color, moving them round occasionally with a wooden spoon.
  5. Add a good tablespoonful of flour, working it well in.
  6. Moisten with a pint of water.
  7. Season with a little pepper and salt.
  8. When beginning to simmer, skim off all the fat.
  9. Add thirty button onions, a few blanched mushrooms, and a little brown gravy or coloring.
  10. Let simmer a quarter of an hour longer.
  11. Take out the rabbit, which dress upon your dish.
  12. Reduce the sauce until it adheres to the back of the spoon.
  13. Pour the sauce over the rabbit and serve.
Original Text
487. Gibelotte of Rabbit.—Cut up a young rabbit into neat joints, as likewise a quarter of a pound of streaky bacon in small dice, put the bacon into a stewpan, with two ounces of butter, and when a little fried, put in the pieces of rabbit, which sauté of a light brown color, moving them round occasionally with a wooden spoon; then add a good tablespoonful of flour, working it well in, moisten with a pint of water, season with a little pepper and salt, and when beginning to simmer, skim off all the fat, and add thirty button onions, a few blanched mushrooms, and a little brown gravy or coloring; let simmer a quarter of an hour longer, when take out the rabbit, which dress upon your dish; reduce the sauce until it adheres to the back of the spoon, when pour it over the rabbit and serve.
Notes
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