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)
Rabbit, Boiled
