La Gibelotte

Name: La Gibelotte (Rabbit Stew)
Cuisine: France
Ingredients: 1 tablespoon of flour; 12 or more pickling onions, ½ lb. of mushrooms; 12 or more pickling onions, ½ lb. of mushrooms; ½ lb. of lean gammon; A young rabbit, weighing from 5 to 6 lbs.; 3 or 4 tablespoons of stock, lard, butter or oil, a little garlic, salt and pepper; 3 or 4 tablespoons of stock, lard, butter or oil, a little garlic, salt and pepper; 3 or 4 tablespoons of stock, lard, butter or oil, a little garlic, salt and pepper; 3 or 4 tablespoons of stock, lard, butter or oil, a little garlic, salt and pepper; 3 or 4 tablespoons of stock, lard, butter or oil, a little garlic, salt and pepper; 3 or 4 tablespoons of stock, lard, butter or oil, a little garlic, salt and pepper; 3 or 4 tablespoons of stock, lard, butter or oil, a little garlic, salt and pepper; 1 gill of white wine

Rabbit Stew

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is one of the most popular dishes in France, and is an ancient traditional dish.

Ingredients

A young rabbit, weighing from 5 to 6 lbs.
½ lb. of

Europe
France

Method

Carve the rabbit into neat joints. Melt a few tablespoons of lard, butter or oil in a saucepan and, when hot, put in the rabbit and season with salt and pepper. Cook till well browned. Sprinkle with the flour and stir with a wooden spoon till the flour has browned. Then add the wine and stock, bring to the boil and simmer for a good half hour. Now add the bacon cut in small dic