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Flemish Rabbit

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • a pint of it

Method

  1. Cut the rabbit into neat pieces.
  2. Put them into a deep frying-pan and toss them in butter, so that each piece is well browned without burning the butter.
  3. Take them out of the pan and in the same butter cook six shallots (finely minced) till they are brown.
  4. Then return the rabbit to the pan, seasoning all with salt and pepper, adding as well three bay-leaves, two cloves, and two white peppers.
  5. If you have any gravy, add a pint of it, but in default of gravy add the same quantity of Bovril and water.
  6. Place on the fire till it boils, then draw it to the side and let it cook there gently for three-quarters of an hour.
  7. Just when it is nearly done, add a little vinegar, more or less according to your taste.
  8. This is served with boiled and well-drained potatoes.
  9. If the sauce is not thick enough, add to it a little flour which has been first mixed with some cold water.