Rabbit Fritters

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 (17)
For the fritters
For the sauce
Instructions (17)
  1. Cut the meat from a cold rabbit into small pieces.
  2. Put the pieces in a pie-dish.
  3. Sprinkle over them parsley, chives, thyme, and a clove of garlic, all chopped very fine, salt, pepper, and a bayleaf.
  4. Pour over all a glass of Chablis and the juice of a lemon.
  5. Let the pieces of rabbit soak in this for two hours.
  6. Take the rabbit pieces out and dredge them well over with flour.
  7. Throw them into boiling fat till of a nice golden colour.
  8. Remove and drain them.
  9. Pile them high in an entrée dish.
  10. Prepare the sauce: Take the liquor the rabbit has been soaked in.
  11. Add half a pint of stock and a little thickening of flour and butter.
  12. Let the sauce boil well.
  13. Strain the sauce through a sieve.
  14. Put in a tablespoonful of piccalilli chopped fine, or some chutnee.
  15. Give the sauce another boil.
  16. Pour the sauce round the rabbit fritters.
  17. Serve.
Original Text
Rabbit Fritters. Cut the meat from a cold rabbit into small pieces, put them in a pie-dish and sprinkle over them parsley, chives, thyme, and a clove of garlic, all chopped very fine, salt, pepper, and a bayleaf; pour over all a glass of Chablis and the juice of a lemon. Let the pieces of rabbit soak in this for two hours, then take them out, dredge them well over with flour, and throw them into boiling fat till of a nice golden colour. Remove and drain them, pile them high in an entrée dish, and pour round the following sauce. Take the liquor the rabbit has been soaked in, add half a pint of stock and a little thickening of flour and butter, and let it boil well. Then strain through a sieve, put in a tablespoonful of piccalilli chopped fine, or some chutnee, give another boil, and serve. [Pg 63]
Notes
—