FRIED RABBIT

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

For the rabbit

the rabbit ↝ Rabbit [Lamb, goat, game]
beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
salt and pepper ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper ↝ Spices, pepper, black [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the sauce

two or three strips of lemon-rind ↝ Lemon, raw [Citrus fruits]
a little gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
the liver of the rabbit ↝ Goose, liver, raw [Poultry Products]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a small teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two tablespoonsful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a small quantity of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

After the rabbit has been emptied, thoroughly washed and soaked, should it require it to remove any mustiness of smell, blanch it, that is to say, put it into boiling water and let it boil from five to seven minutes; drain it, and when cold or nearly so, cut it into joints, dip them into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper.
When all are ready, fry them in butter over a moderate fire, from twelve to fifteen minutes.
Simmer two or three strips of lemon-rind in a little gravy, until it is well flavoured with it.
Boil the liver of the rabbit for five minutes, let it cool, and then mince it.
Thicken the gravy with an ounce of butter and a small teaspoonful of flour, add the liver, give the sauce a minute’s boil, stir in two tablespoonsful of cream if at hand, and last of all, a small quantity of lemon-juice.
Dish the rabbit, pour the sauce under it, and serve it quickly.

Alternative gravy method

If preferred, a gravy can be made in the pan as for veal cutlets, and the rabbit may be simply fried.

Original Text

FRIED RABBIT.

After the rabbit has been emptied, thoroughly washed and soaked, should it require it to remove any mustiness of smell, blanch it, that is to say, put it into boiling water and let it boil from five to seven minutes; drain it, and when cold or nearly so, cut it into joints, dip them into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper, and when all are ready, fry them in butter over a moderate fire, from twelve to fifteen minutes. Simmer two or three strips of lemon-rind in a little gravy, until it is well flavoured with it; boil the liver of the rabbit for five minutes, let it cool, and then mince it; thicken the gravy with an ounce of butter and a small teaspoonful of flour, add the liver, give the sauce a minute’s boil, stir in two tablespoonsful of cream if at hand, and last of all, a small quantity of lemon-juice. Dish the rabbit, pour the sauce under it, and serve it quickly. If preferred, a gravy can be made in the pan as for veal cutlets, and the rabbit may be simply fried.

Notes

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