Mrs Beetons Poultry and Game Revisited
Fried Rabbit
1 Rabbit
25g (1oz) Butter
2 tbsp Mushroom Ketchup
1 tsp shallot, minced
Flour
Dripping {Oil}
Cut the rabbit into joints and flour them well.
Heat the dripping to boiling point in a frying pan.
Add the rabbit and fry it a nice brown colour.
Have ready a very hot dish.
Add the butter, shallot and ketchup.
Arrange the rabbit in a pyramid on top.
Serve as quickly as possible.
Time: 10 minutes.
Sufficient for 4 or 5 persons.
Seasonable from September to February.
Note: The rabbit may be brushed over with egg and sprinkled with breadcrumbs and fried as above.
When cooked in this manner, make a gravy in the pan and pour it round, but not over, the pieces of rabbit.
FRIED RABBIT
979. INGREDIENTS - 1 rabbit, flour, dripping, 1 oz. of butter, 1 teaspoonful of minced shalot, 2 tablespoonfuls of mushroom ketchup.
Mode - Cut the rabbit into neat joints, and flour them well; make the dripping boiling in a fryingpan, put in the rabbit, and fry it a nice brown. Have ready a very hot dish, put in the butter, shalot, and ketchup; arrange the rabbit pyramidically on this, and serve as quickly as possible.
Time - 10 minutes.
Average cost, from 1s. to 1s. 6d. each.
Sufficient for 4 or 5 persons.
Seasonable from September to February.
Note - The rabbit may be brushed over with egg, and sprinkled with bread crumbs, and fried as above. When cooked in this manner, make a gravy in the pan by recipe No. 866, and pour it round, but not over, the pieces of rabbit.
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