Rabbit en Matelote

Name: Rabbit en Matelote (Lapin en Matelote)
Cuisine: United States
Ingredients: 3 Sprigs Each of Thyme, Sweet Marjoram, Parsley and Bay Leaf; A Pair of Rabbits; 2 Tablespoonfuls of Lard, or Butter; A Clove of Garlic; A Glassful of Good Claret, or the Juice of a Lemon; 6 Fresh, Large Tomatoes, or ½ Can; 2 Tablespoonfuls of Flour; A Quart of Water, or Consomme; Salt and Pepper to Taste; A Large Onion, Chopped Fine; 10 Allspice; A Dash of Cayenne

Lapin en Matelote

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

A Pair of Rabbits
2 Tablespoonfuls of Lard, or Butter
2 Tablespoonfuls

Americas
United States
Main course
Stew
New Orleans
Spicy

Method

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 t