Rabbit Soup à la Reine

Name: Rabbit Soup à la Reine
Cuisine: United Kingdom
Ingredients: salt, 1 oz.: 3 hours.; pounded rabbit-flesh, 8 oz.; salt, mace, and cayenne, if needed; arrowroot, 1 tablespoonful (or 1½ ounce).; carrots, 3; water, or clear veal broth, 7 pints: ¾ of an hour.; Young rabbits, 3; celery, 1 head; onions, 2; cream, 1¼ pint; mace, 2 blades; Savoury herbs; Remains of rabbits; white peppercorns, a half-teaspoonful

Preparation info

Difficulty
Easy

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Ingredients

Young rabbits, 3
water, or clear veal broth, 7 pints: ¾ of an hour.
Remains of rabbit

Europe
United Kingdom
Stew
Soup
Gluten-free

Method

Wash and soak thoroughly three young rabbits, put them whole into the soup-pot, and pour on them seven pints of cold water, or of clear veal broth; when they have stewed gently about three quarters