Rabbit en Matelote

Lapin en Matelote

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pair of Rabbits
  • 2 Tablespoonfuls of Lard, or Butter
  • 2 Tablespoonfuls of Flour
  • 6 Fresh, Large Tomatoes, or ½ Can
  • A Large Onion, Chopped Fine
  • 10 Allspice
  • A Clove of Garlic
  • 3 Sprigs Each of Thyme, Sweet Marjoram, Parsley and Bay Leaf
  • A Glassful of Good Claret, or the Juice of a Lemon
  • A Quart of Water, or Consomme
  • Salt and Pepper to Taste
  • A Dash of Cayenne


Skin, clean, and wash and cut the Rabbit into pieces at the joints. Put the lard or butter into a deep stewpan or kettle. When hot, add gradually two tablespoonfuls of flour, stirring constantly to prevent burning. Throw in about ten or twelve well-mashed allspice, and three sprigs each of chopped thyme, parsley, bay leaf and sweet marjoram, one clove of garlic and one large onion, chopped very fine. Add six fresh, large tomatoes, chopped fine, or one-half can of tomatoes. Pour in one glass of good Claret, add about one quart of water or Consomme and let it boil well. Then add salt and Cayenne to taste, and, when this has boiled about five minutes, add the Rabbit, putting in piece by piece. Add the juice of a lemon, and let all boil about ten minutes. Serve with French Fried Potatoes, Mashed Potatoes, or Potato Croquettes.