Name: Rabbit Fried with Onions
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 lb (½ kg) onions, cut into fine rings; 2 tablespoons (15 g) flour; 1 stick (120 g) butter; 1¼ cups (3 dl) well-seasoned stock (a stock cube will do) in which 3 strips of lemon rind and the rabbit liver have been simmered for 20 minutes; 1 teaspoon lemon juice; 4 tablespoons double cream; 2 cups (240 g) fresh fine white breadcrumbs, seasoned with 1 teaspoon salt and ½ teaspoon white pepper; 2½ lb (1¼ kg) rabbit, jointed; 2 eggs, well beaten

Preparation info

Serves
4

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

Rabbit was highly esteemed and frequently eaten by rich and poor until our own times when it has lost favour. From the Middle Ages until the eighteenth century, domestic rabbits (known as coneys) were kept in enclosed warrens and often taken with nets and fattened in hutches for a week or two before being killed for table. The poor man trapped all the wild rabbits he dared to take and the farmer, wishing to protect his crops, enjoyed the sport of shooting them.

This Dorset recipe is