Rabbit “C’est une idee.” (Mrs. Caswell.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 1 min Total: 1 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

for the rabbit

The “bony remains ” left from uncooked rabbit or bird
the best of the meat ↝ Game meat, rabbit, wild, raw [Lamb, Veal, and Game Products]
clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
crumbed ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

to serve with

Half-Glaze in dish
Tartar Sauce (see Sauces for Meat) in boat ↝ Tartar sauce [Mayonnaise]

Instructions (5)

Boil the rabbit or bird whole, till two-thirds done, which will probably take 1 hour.
Rub the cooked meat with clarified butter.
Crumb the meat.
Finish broiling the meat.
Joint the meat when fully cooked, before dishing. If jointed from the beginning it loses its juices.

Original Text

Rabbit “C’est une idee.” (Mrs. Caswell.)
The “bony remains ” left from uncooked rabbit or bird, after a cream has been made of the best of the meat—boiled whole, till two-thirds done, which will probably take 1 hour, then rubbed with clarified butter, crumbed and finished broiling. You joint it when fully cooked, before dishing. If jointed from the beginning it loses its juices. Use Half-Glaze in dish, or Tartar Sauce (see Sauces for Meat) in boat, or you may “devil” the joints instead of using Tartar sauce.

Notes

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