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Ragout of Rabbit
3–4
helpings- Difficulty
Medium
Published 1861
Ingredients
1 4 oz. 2 oz.
Method
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
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