Rabbits surprised

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Yield
2.0 rabbits
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
For the surprise filling
For serving
Instructions (14)
  1. Take two young rabbits, skewer them, and put the same kind of pudding into them as for roasted rabbits.
  2. Roast the rabbits.
  3. Take off the meat clean from the bones, but leave the bones whole.
  4. Chop the meat very fine, with a little shred parsley, some lemon peel, an ounce of beef marrow, a spoonful of cream, and a little salt.
  5. Beat up the yolks of two eggs boiled hard, and a small piece of butter, in a marble mortar.
  6. Mix all the chopped meat ingredients and the beaten egg/butter mixture together.
  7. Put the mixture into a stew-pan.
  8. Stew the mixture for five minutes.
  9. Lay the stewed mixture onto the rabbits, where you took the meat off.
  10. Press the mixture down closely with your hand, to make them appear like whole rabbits.
  11. Brown the rabbits all over with a salamander.
  12. Pour a good brown gravy, made as thick as cream, into the dish.
  13. Stick a bunch of myrtle in their mouths.
  14. Send them up to table, with their livers boiled and frothed.
Original Text
Rabbits surpriſed. TAKE two young rabbits, skewer them, and put the same kind of pudding into them as for roasted rabbits. When they are roasted, take off the meat clean from the bones, but leave the bones whole. Chop the meat very fine, with a little shred parsley, some lemon peel, an ounce of beef marrow, a spoonful of cream, and a little salt. Beat up the yolks of two eggs boiled hard, and a small piece of butter, in a marble mortar; then mix all together, and put it into a stew-pan. Having stewed it five minutes, lay it on the rabbits, where you took the meat off, and put it close down with your hand, to make them appear like whole rabbits. Then with a salaman-der brown them all over. Pour a good brown gravy, made as thick as cream, into the dish, and stick a bunch of myrtle in their mouths. Send them up to table, with their livers boiled and frothed.
Notes
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