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📝 Description
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🥘 Ingredients
Rabbit; water.
👨🍳 Method
For boiling, choose rabbits with smooth and sharp claws, as that denotes they are young: should these be blunt and rugged, the ears dry and tough, the animal is old. After emptying and skinning it, wash it well in cold water, and let it soak for about 1/4 hour in warm water, to draw out the blood. Bring the head round to the side, and fasten it there by means of a skewer run through that and the body. Put the rabbit into sufficient hot water to cover it, let it boil very gently until tender, which will be in from 1/2 to 3/4 hour, according to its size and age. Dish it, and smother it either with onion, mushroom, or liver sauce, or parsley-and-butter; the former is, however, generally preferred to any of the last-named sauces. When liver-sauce is preferred, the liver should be boiled for a few minutes, and minced very finely, or rubbed through a sieve before it is added to the sauce.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at the Boiled Rabbit recipe from Mrs. Beeton this week. The first step was the most surprising: assessing the rabbit's claws to determine its age. It felt like I was channeling my inner Sherlock Holmes in the kitchen. I found a young rabbit at the local butcher and followed the instructions to a T. The warm water soak was a clever trick to draw out the blood, making the final dish much cleaner and more appetizing. This recipe is perfect for the adventurous weeknight cook looking to expand their culinary horizons. The gentle boiling process results in tender, fall-off-the-bone meat. I opted for the onion sauce, which added a lovely depth of flavor. The final dish was surprisingly comforting and reminded me of a rustic, hearty stew. If you're up for a challenge and want to try something truly vintage, this Boiled Rabbit recipe is a delightful journey into the past.
