Rabbit à l’Allemande

Name: Rabbit à l’Allemande (Lapin à l’Allemande)
Ingredients: turnips; onions; carrots; butter; rabbit; fresh mushrooms; fresh tomatoes; celery; herbs; thyme; vegetables; french beans; artichokes; peas; flageolets; tarragon; bayleaf; parsley; basil; tarragon vinegar; buttered paper; marjoram; peppercorns; brown sauce; boiling water; chervil leaves; skewers

Lapin à l’Allemande

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Skin the rabbit, leaving on the ears and tail, and truss it as for roasting. Prepare a stewpan that is large enough to hold the rabbit, by putting it into two ounces of