Laeken 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
- one-quarter pound of fat bacon
- a pint of water
Method
- Take a medium-sized rabbit, and have it prepared and cut into joints.
- Put the pieces to soak for forty-eight hours in vinegar, enough to cover them, with a sprinkle of fresh thyme in it and a small onion sliced finely.
- After forty-eight hours, put one-quarter pound of fat bacon, sliced, in a pan to melt, and when it has melted, take out any bits that remain, and add to the melted bacon a bit of butter as big as an egg, which let melt till it froths;
- secondly, sprinkle in a dessert-spoonful of flour.
- Stir it over the fire, mixing well till the sauce becomes brown, and then put in your marinaded pieces of rabbit.
- Add pepper and salt and cook till each piece is well colored on each side.
- When they are well colored, add then the bunch of thyme, the sliced onion and half the vinegar that you used for soaking;
- three bay-leaves, one dozen dried and dry prunes, five lumps of sugar, half a pint of water.
- Cover closely and let it simmer for two hours and a half.
- [A Belgian at Droitwich.]