French Stew Of Rabbits
From Miss Leslie's new receipts for cooking (1874).
A historical recipe
Miss Leslie's new receipts for cooking, by Leslie, Eliza, 1787-1858. [from old catalog] (1874).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Having cut.
- up the rabbits, lay the pieces in cold water, to soak out the blood.
- Then wash them through another water.
- Season them with a little pepper, some powdered mace and nutmeg, and the yellow rind of a lemon grated.
- Put them into a jar, or a wide-mouthed pitcher, adding some chopped celery, sweet-marjoram, and tarragon leaves.
- Intersperse them with a few small thin slices of cold ham or smoked tongue, and add a tea-cup full of water and two glasses of white wine.
- Cover the jar very closely, so that none of the flavour may escape with the steam ;
- set it over the fire in a large kettle of cold water, and let it $tew slowly two hours.
- When nearly done, add some pieces of butter rolled in flour.
- Hares may be stewed in the same manner;
- also, fresh venison.
- For the wine, you may substitute two wine-glasses of rich cream.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater
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Kettle