Rabbit Soup

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

One large rabbit ↝ Rabbit [Lamb, goat, game]
one pound of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
some celery ↝ Celery, raw [Vegetables and Vegetable Products]
two quarts of water ↝ Water, tap [Tap water]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
some flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
some flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Boil the rabbit, ham, onion, turnip, and celery in two quarts of water until the rabbit is tender.
Strain off the liquor.
Boil a pint of cream.
Add the boiled cream to the best part of the rabbit, pounded.
If the soup is not of the desired thickness, add some flour and butter, and rub it through a sieve.
Do not boil the soup after the cream has been added.

Original Text

Rabbit Soup.

One large rabbit, one pound of lean ham, one onion, one turnip, and some celery, two quarts of water; let them boil till the rabbit is tender. Strain off the liquor; boil a pint of cream, and add it to the best part of the rabbit pounded; if not of the thickness you wish, add some flour and butter, and rub it through a sieve. It must not be boiled after the cream is added.

Notes

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