Mrs Beetons Poultry and Game Revisited
Rabbit a la Minute
1 Rabbit
600ml (1 pint) Water
110g (4oz) Butter
3 Dried Mushrooms
2 glasses Sherry
2 tbsp Parsley, minced
2 tsp Flour
2 Blades Ground Mace
Salt and Pepper, to taste
Empty, skin and wash the rabbit thoroughly and cut it into joints.
Put the butter into a saucepan with the pieces of rabbit.
Add salt, pepper and ground mace.
Allow it to cook until three parts done.
Then add the remaining ingredients and boil for about 10 minutes.
It will then be ready to serve.
Fowls or hare may be dressed in the same manner.
Time: Altogether, 35 minutes.
Sufficient for 4 or 5 persons.
Seasonable from September to February.
RABBIT A LA MINUTE
980. INGREDIENTS - 1 rabbit, 1/4 lb. of butter, salt and pepper to taste, 2 blades of pounded mace, 3 dried mushrooms, 2 tablespoonfuls of minced parsley, 2 teaspoonfuls of flour, 2 glasses of sherry, 1 pint of water.
Mode - Empty, skin, and wash the rabbit thoroughly, and cut it into joints. Put the butter into a stewpan with the pieces of rabbit; add salt, pepper, and pounded mace, and let it cook until three parts done; then put in the remaining ingredients, and boil for about 10 minutes: it will then be ready to serve. Fowls or hare may be dressed in the same manner.
Time - Altogether, 35 minutes.
Average cost, from 1s. to 1s. 6d. each.
Sufficient for 4 or 5 persons.
Seasonable from September to February.
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