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Time: 10 minutes

Sufficient for 4 or 5 persons

Seasonable from September to February

Ingredients
  1. 1 rabbit
  2. flour
  3. dripping
  4. 1 oz. of butter
  5. 1 teaspoonful of minced shalot
  6. 2 tablespoonfuls of mushroom ketchup
Directions
  • 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)

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