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Stewed Rabbits.
Ingredients.
1 Rabbit. 1/4 lb. of Bacon. Onions. Mushrooms. Lemon.
Method.
1. Cut up a young rabbit into small joints, and put them aside. 2. Take half a pound of
streaky bacon, and cut it into one inch cubes. 3. Melt in a clean stewpan one ounce and a half of
butter, or sweet dripping. 4. Add the bacon, and when lightly fried add the pieces of rabbit, and
fry to a nice brown, constantly stirring the whole with a wooden spoon. 5. Dredge in a tablespoonful
of flour, work it well. 6. Add at short intervals water or stock, stirring all the time till the
pieces are just covered. 7. Season with pepper and salt, and a small piece of lemon peel. 8.
Simmer slowly for twenty minutes. 9. Then add a dozen button onions and six mushrooms, both
previously blanched. When the rabbit is done, take it out, and arrange it on a dish. 10. Boil the
sauce, which should just coat the wooden spoon. 11. Pour it over the rabbit. A small bouquet garni
is sometimes added.
PRECAUTIONS.-The rabbit must be young, and neither burn nor boil. The flavouring should be delicate,
and the sauce free from fat.
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