Ragout of Rabbit

Preparation info

  • 3–4

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 rabbit
  • 4 oz. streaky bacon
  • 2 oz. butter


Wash, dry and joint the rabbit; dice the bacon. Heat the butter in a saucepan, fry rabbit in it until well browned; remove rabbit and keep hot. Fry diced onion, put in flour, stir and fry until well browned. Add boiling stock; boil for 10 min. Return rabbit to pan, add seasoning, diced carrot and turnip, bacon and peppercorns Cover tightly. Stew gently until rabbit is tender—about 2 hr. Correct