Time: 10 minutes

Sufficient for 4 or 5 persons

Seasonable from September to February

  1. 1 rabbit
  2. flour
  3. dripping
  4. 1 oz. of butter
  5. 1 teaspoonful of minced shalot
  6. 2 tablespoonfuls of mushroom ketchup
  • Cut the rabbit into neat joints, and flour them well
  • make the dripping boiling in a fryingpan
  • Put in the rabbit, and fry it a nice brown
  • Have ready a very hot dish, put in the butter, shalot, and ketchup
  • Arrange the rabbit pyramidically on this, and serve as quickly as possible

  • Note: The rabbit may be brushed over with egg, and sprinkled with bread crumbs, and fried as above. When cooked in this manner, make a gravy in the pan in the following manner:

    Dredge in a little flour, add a piece of butter the size of a walnut, brown it, then pour as much boiling water as is required over it, season with pepper and salt, add a little lemon-juice, give one boil, and pour it round, but not over, the pieces of rabbit.

    Source: The Book of Household Management by Isabella Beeton (1859)

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-22 by Colonial Sense, except where otherwise indicated.