Rabbit en Casserole

Preparation info

  • 4–5

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 large rabbit
  • strips of fat bacon (optional)
  • 2 oz. butter


Wash and joint the rabbit. If desired, lard the joints with strips of fat bacon. Heat the butter in a casserole and brown in it the rabbit, sliced onions and lean bacon (diced). When well browned, add salt and pepper; sprinkle in flour, and when this has browned, stir in stock. Bring to boiling-point, add bouquet garni. Cover tightly and cook slowly in