BROWN RABBIT SOUP

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 thickening and flavoring (optional)
for serving
Instructions (19)
  1. Cut the rabbits down into joints.
  2. Flour the rabbit joints.
  3. Fry the rabbit joints lightly.
  4. Fry the onions to a clear brown.
  5. Add the fried rabbits and onions to a pot.
  6. Pour gradually seven pints of boiling water over the rabbits and onions.
  7. Add a large teaspoonful of salt.
  8. Clear off all the scum with care as it rises.
  9. Put a faggot of parsley, four not very large carrots, and a small teaspoonful of peppercorns to the soup.
  10. Boil the whole very softly from five hours to five and a half.
  11. Add more salt if needed.
  12. Strain off the soup.
  13. Let the soup cool sufficiently for the fat to be skimmed clean from it.
  14. Heat the soup afresh.
  15. Serve the soup with sippets of fried bread.
Optional additions
  1. Spice the soup at pleasure.
  2. Thicken the soup with rice-flour, or with wheaten flour browned in the oven.
  3. Mix the thickening with a spoonful or two of very good mushroom catsup, or of Harvey’s sauce.
  4. Add a few drops of eschalot-wine, or vinegar, at pleasure.
Original Text
BROWN RABBIT SOUP. Cut down into joints, flour, and fry lightly, two full grown, or three young rabbits; add to them three onions of moderate size, also fried to a clear brown; on these pour gradually seven pints of boiling water, throw in a large teaspoonful of salt, clear off all the scum with care as it rises, and then put to the soup a faggot of parsley, four not very large carrots, and a small teaspoonful of peppercorns; boil the whole very softly from five hours to five and a half; add more salt if needed, strain off the soup, let it cool sufficiently for the fat to be skimmed clean from it, heat it afresh, and send it to table with sippets of fried bread. Spice, with a thickening of rice-flour, or of wheaten flour browned in the oven, and mixed with a spoonful or two of very good mushroom catsup, or of Harvey’s sauce, can be added at pleasure to the above, with a few drops of eschalot-wine, or vinegar; but the simple receipt will be found extremely good without them. 32Rabbits, 2 full grown, or 3 small; onions fried, 3 middling-sized; water, 7 pints; salt, 1 large teaspoonful or more; carrots, 4, a faggot of parsley; peppercorns, 1 small teaspoonful: 5 to 5-1/2 hours.
Notes
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