Rabbit Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 240 min
Yield
10.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
thickener
alternative thickener
Instructions (16)
  1. Make the soup with the legs and shoulders of the rabbit, and keep the nice pieces for a dish or entrée.
  2. Put the rabbit pieces into warm water and draw the blood.
  3. When quite clean, put them in a stewpan with a faggot of herbs and a teacupful or more of veal stock or water.
  4. Simmer slowly until the rabbit is cooked through.
  5. Add the 3 quarts of water and boil for an hour.
  6. Take out the rabbit, pick the meat from the bones, covering it up to keep it white.
  7. Put the bones back in the liquor, add the chopped vegetables, and simmer for 2 hours.
  8. Skim and strain the broth, and let it cool.
  9. Pound the cooked rabbit meat in a mortar with the yolks of the hard-boiled eggs and the crumb of the French roll (previously soaked).
  10. Rub the pounded mixture through a tammy.
  11. Gradually add the tammy mixture to the strained liquor.
  12. Simmer for 15 minutes.
  13. Mix arrowroot or rice-flour with the cream (about 2 dessert-spoonfuls).
  14. Stir the cream mixture into the soup.
  15. Bring the soup to a boil and serve.
  16. Alternatively, vermicelli or pearl barley can be boiled in a little stock and added 5 minutes before serving instead of arrowroot or rice-flour.
Original Text
RABBIT SOUP. 181. INGREDIENTS.—2 large rabbits, or 3 small ones; a faggot of savoury herbs, 1/2 head of celery, 2 carrots, 1 onion, 1 blade of mace, salt and white pepper to taste, a little pounded mace, 1/2 pint of cream, the yolks of 2 eggs boiled hard, the crumb of a French roll, nearly 3 quarts of water. Mode.—Make the soup with the legs and shoulders of the rabbit, and keep the nice pieces for a dish or entrée. Put them into warm water, and draw the blood; when quite clean, put them in a stewpan, with a faggot of herbs, and a teacupful, or rather more, of veal stock or water. Simmer slowly till done through, and add the 3 quarts of water, and boil for an hour. Take out the rabbet, pick the meat from the bones, covering it up to keep it white; put the bones back in the liquor, add the vegetables, and simmer for 2 hours; skim and strain, and let it cool. Now pound the meat in a mortar, with the yolks of the eggs, and the crumb of the roll previously soaked; rub it through a tammy, and gradually add it to the strained liquor, and simmer for 15 minutes. Mix arrowroot or rice-flour with the cream (say 2 dessert-spoonfuls), and stir in the soup; bring it to a boil, and serve. This soup must be very white, and instead of thickening it with arrowroot or rice-flour, vermicelli or pearl barley can be boiled in a little stock, and put in 5 minutes before serving. Time.—Nearly 4 hours. Average cost, 1s. per quart. Seasonable from September to March. Sufficient for 10 persons.
Notes
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