Stewed Rabbits in Milk

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 30 min Total: 30 min
Yield: 3.0 – 4.0 meals
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

2 very young rabbits, not nearly half grown ↝ Rabbit [Lamb, goat, game]
1-1/2 pint of milk ↝ Milk, NFS [Milk, reduced fat]
1 blade of mace ↝ Spices, mace, ground [Spices and Herbs]
1 dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (3)

Mix the flour very smoothly with 4 tablespoonfuls of the milk, and when this is well mixed, add the remainder.
Cut up the rabbits into joints, put them into a stewpan, with the milk and other ingredients, and simmer them very gently until quite tender.
Stir the contents from time to time, to keep the milk smooth and prevent it from burning.

Original Text

STEWED RABBITS IN MILK.

1874. INGREDIENTS.—2 very young rabbits, not nearly half grown; 1-1/2 pint of milk, 1 blade of mace, 1 dessertspoonful of flour, a little salt and cayenne.

Mode.—Mix the flour very smoothly with 4 tablespoonfuls of the milk, and when this is well mixed, add the remainder. Cut up the rabbits into joints, put them into a stewpan, with the milk and other ingredients, and simmer them very gently until quite tender. Stir the contents from time to time, to keep the milk smooth and prevent it from burning. 1/2 hour will be sufficient for the cooking of this dish.

Time.—1/2 hour. Average cost, from 1s. to 1s. 6d. each.

Sufficient for 3 or 4 meals. Seasonable from September to February.

Notes

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