Boiled Rabbit à la Maintenon

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (13)
  1. Cut a young rabbit into neat joints.
  2. Put the rabbit joints in a stewpan with enough white stock just to cover them.
  3. Add a bouquet garni, a stick of celery, a shallot, an onion, a few peppercorns, a carrot, and six mushrooms.
  4. Let all simmer slowly for half an hour, or it might be a little longer.
  5. Take the rabbit joints up and drain them.
  6. Cut as many pieces of white foolscap paper as there are pieces of rabbit.
  7. Butter the pieces of paper.
  8. Lay a little piece of fat bacon on each piece of rabbit.
  9. Roll the rabbit pieces in the buttered paper.
  10. Broil over a fire till the bacon has had time to cook.
  11. Serve in the papers.
  12. Thicken the gravy in the usual way.
  13. Serve the gravy in a tureen.
Original Text
Boiled Rabbit à la Maintenon. Cut a young rabbit into neat joints, and put them in a stewpan with enough white stock just to cover them; add a bouquet garni, a stick of celery, a shalot, an onion, a few peppercorns, a carrot, and six mushrooms. Let all simmer slowly for half an hour, or it might be a little longer, then take them up and drain them; then cut as many pieces of white foolscap paper as there are pieces of rabbit, butter them, sprinkle the pieces of rabbit, and lay on each a little piece of fat bacon, then roll them in the paper and broil over a fire till the bacon has had time to cook. Serve in the papers. Thicken the gravy in the usual way, and serve it in a tureen. [Pg 61]
Notes
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