Mrs Beeton Stewed Rabbit
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
a few strips of bacon,
rather more than 1 pint of good broth or stock,
a bunch of savoury herbs,
salt and pepper to taste,
thickening of butter and flour,
1 glass of sherry.
Mode.—Well wash the rabbit, cut it into quarters, lard them with Blips of bacon,
and fry them; then put them into a stewpan with the broth, herbs, and a
seasoning of pepper and salt; simmer gently until the rabbit is tender, then
strain the gravy, thicken it with butter and flour, add the sherry, give one
boil, pour it over the rabbit, and serve. Garnish with slices of cut lemon.
Time.—Rather more than 1/2 hour.
Average cost, 1s. to 1s. 6d. each.
Sufficient for 4 or 5 persons.
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