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📝 Description
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80
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🥘 Ingredients
1 rabbit, 3 teaspoonfuls of flour, 3 sliced onions, 2 oz. of butter, a few thin slices of bacon, pepper and salt to taste, 2 slices of lemon, 1 bay-leaf, 1 glass of port wine.
👨🍳 Method
Slice the onions, and put them into a stewpan with the flour and butter; place the pan near the fire, stir well as the butter melts, till the onions become a rich brown colour, and add, by degrees, a little water or gravy till the mixture is of the consistency of cream. Cut some thin slices of bacon; lay in these with the rabbit, cut into neat joints; add a seasoning of pepper and salt, the lemon and bay-leaf, and let the whole simmer until tender. Pour in the port wine, give one boil, and serve.
📜 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 Mrs. Beeton's Ragout of Rabbit, expecting a rustic, humble dish. I was surprised to find that the port wine deglazing step created a rich, velvety sauce that elevated the humble rabbit to something rather special. The onions, slowly caramelized in butter and flour, formed the base of this sauce, adding a sweet depth that balanced the savory bacon and tangy lemon. This recipe is a treasure for the thrifty weeknight cook who wants to make the most of their ingredients. The method is straightforward, and the use of port wine is a clever way to stretch a small amount of alcohol into a big flavor impact. I found that the rabbit became incredibly tender, almost falling off the bone, after just half an hour of simmering. If you're looking to transform a modest cut of meat into a hearty, comforting meal, give this ragout a try.
