Mrs Beetons Poultry and Game Revisited
Stewed Rabbit
1 Rabbit
Forcemeat Balls, a few
2 Large Onions
6 Cloves
1 Small tsp Lemon Peel, chopped
1 Large tbsp Mushroom Ketchup
Butter and Flour, to thicken
Cut the rabbit into small joints,
Put them into a saucepan, add the sliced onions, the cloves and minced lemon peel.
Pour in enough water to cover the meat.
When the rabbit is nearly done, add a few forcemeat balls, to which the finely chopped liver has been added.
Thicken the gravy with flour and butter, add the ketchup.
Allow to boil and serve.
Time: Rather more than ½ hour.
Sufficient for 4 or 5 persons.
Seasonable from September to February.
STEWED RABBIT
984. INGREDIENTS - 1 rabbit, 2 large onions, 6 cloves, 1 small teaspoonful of chopped lemon-peel, a few forcemeat balls, thickening of butter and flour, 1 large tablespoonful of mushroom ketchup.
Mode - Cut the rabbit into small joints; put them into a stewpan, add the onions sliced, the cloves, and minced lemon-peel. Pour in sufficient water to cover the meat, and, when the rabbit is nearly done, drop in a few forcemeat balls, to which has been added the liver, finely chopped. Thicken the gravy with flour and butter, put in the ketchup, give one boil, and serve.
Time - Rather more than 1/2 hour.
Average cost, 1s. to 1s. 6d each.
Sufficient for 4 or 5 persons.
Seasonable from September to February.
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