Stewed Rabbit
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Cook safely
- 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
Chef Wood
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- After washing the rabbit, cut it in rather large pieces and put it on the fire to drive away the water that is to be drained.
- When quite dry, put in the saucepan a piece of butter, a little oil, and a hash composed of the liver of the rabbit itself, a small piece of corned beef and some onion, celery, carrot and parsley.
- Season with salt and pepper.
- Stir often and when it is browned add some tomato sauce and another piece of butter.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Colander