Boiled Rabbit with Onion Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For boiling the rabbit

a young rabbit
enough boiling water to cover it ↝ Water, tap [Tap water]
two or three sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
a few peppercorns
a little salt ↝ Salt, table, iodized [Spices and Herbs]
three or four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

To serve with

a good Soubise sauce

Optional serving suggestion

plainly boiled pork ↝ Pork, cured, salt pork, raw [Pork Products]

Instructions (4)

Skin a young rabbit, and truss it and tie it up for boiling.
Put it into a stewpan with enough boiling water to cover it, and two or three sliced onions, a bunch of herbs, a few peppercorns, a little salt, and three or four cloves.
Bring to the boil, and then skim and boil gently for one to one and a half hours, according to the size and age of the rabbit.
Take up and remove the string, place it on a hot dish, and pour over it a good Soubise sauce.

Original Text

Boiled Rabbit with Onion Sauce.
(Lapereau bouilli. Sauce Soubise.)
Skin a young rabbit, and truss it and tie it up for boiling, put it into a stewpan with enough boiling water to cover it, and two or three sliced onions, a bunch of herbs, a few peppercorns, a little salt, and three or four cloves; bring to the boil, and then skim and boil gently for one to one and a half hours, according to the size and age of the rabbit; take up and remove the string, place it on a hot dish, and pour over it a good Soubise sauce. This dish is often served with plainly boiled pork.

Notes

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