Ragout of Rabbit

Name: Ragout of Rabbit
Yield: 3–4 helpings
Ingredients: 1 rabbit; 1 onion; 1½ oz. flour; 4 oz. streaky bacon; 2 oz. butter; salt and pepper; 1 carrot; 1 pt. stock; salt and pepper; Macédoine of vegetables; ½ small turnip; 6 peppercorns

Preparation info

3–4
helpings

Difficulty
Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

1 rabbit
4 oz. streaky bacon
2 oz. butter

Main course

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