Rabbit Soup. No. 5.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (15)
  1. Roast one rabbit and boil the other.
  2. Cut the fillets out of the back of the boiled rabbit.
  3. Pound the fillets in a mortar with bread-crumbs.
  4. Keep the pounded mixture ready.
  5. Put both rabbits' carcasses in water with celery, carrots, onions, etc.
  6. Bring to the boil, then simmer covered.
  7. Stew them well for 5 to 6 hours.
  8. Strain the carcasses and other solids from the broth.
  9. Fillet the rabbit that was originally roasted.
  10. Add these fillets to the pounded fillets.
  11. Rub all this meat through a sieve.
  12. Put the sieved meat back into the strained stock.
  13. Warm the soup.
  14. Boil the cream separately.
  15. Add the boiled cream just before serving.
Original Text
Rabbit Soup. No. 5. (Miss Young 1886.) Two rabbits—roast one, boil the other; cut the fillets out of the back of the boiled one, pound them in a mortar with 2 or 3 ozs. bread-crumbs. Keep ready. Put both rabbits' carcasses in 2 qts. of water with celery, carrrots, onions, &c., to come to the boil, then simmer covered. Stew them well, 5 or 6 hours, then strain the carcasses, &c.; from the broth, fillet the rabbit originally roasted, adding these fillets to the pounded fillets, &c.; rub all this meat through a sieve and then put it back into the strained stock; warm and add ½ pt. of cream, which should be boiled alone and added just before serving. Without the cream it is a good brown soup. N.B.—The well-roasted rabbit browns the soup, and flavours it better.
Notes
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