To Boil Rabbits

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 (8)

For boiling

Rabbits that are three parts grown, or, at all events, which are still quite young ↝ Rabbit [Lamb, goat, game]

For sauce

the livers parboiled, finely pounded ↝ Duck, domesticated, liver, raw [Poultry Products]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
white onion sauce ↝ Onions, white, raw [Vegetables and Vegetable Products]
parsley and butter, made with milk or cream instead of water ↝ Parsley, raw [Not included in a food category]
the livers, minced ↝ Duck, domesticated, liver, raw [Poultry Products]
good mushroom sauce ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (6)

Choose rabbits that are three parts grown, or, at all events, which are still quite young.
Wash them well.
Truss them firmly, with the heads turned and skewered to the sides.
Drop them into sufficient boiling water to keep them quite covered until they are cooked.
Simmer them gently from thirty to forty-five minutes; when very young they will require even less time than this.
Cover them with rich white sauce, mixed with the livers parboiled, finely pounded, and well seasoned with cayenne and lemon-juice; or with white onion sauce, or with parsley and butter, made with milk or cream instead of water (the livers, minced, are often added to the last of these), or with good mushroom sauce.

Original Text

TO BOIL RABBITS.

Rabbit for boiling.

Rabbits that are three parts grown, or, at all events, which are still quite young, should be chosen for this mode of cooking. Wash them well, truss them firmly, with the heads turned and skewered to the sides, drop them into sufficient boiling water to keep them quite covered until they are cooked, and simmer them gently from thirty to forty-five minutes: 287when very young they will require even less time than this. Cover them with rich white sauce, mixed with the livers parboiled, finely pounded, and well seasoned with cayenne and lemon-juice; or with white onion sauce, or with parsley and butter, made with milk or cream instead of water (the livers, minced, are often added to the last of these), or with good mushroom sauce.

30 to 45 minutes.

Notes

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