84. Boiled Rabbit

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Stuff a rabbit as No. 464; put in pot ten or twelve large onions, with four quarts of water; boil them till tender, then add the rabbit, simmering slowly for one hour, if large; dish it up, keeping it warm; take out the onions, chop them, and put into a pan or the pot with two ounces of butter, half a teaspoonful of pepper, four of flour; mix all well to form a purée, add a pint of milk, boil twenty minutes, stirring now and then; pour over the rabbit and serve; little pieces of pickled pork boiled with it is an improvement. Use the broth as above.