Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

HomeR › Rabbits, Stewed in Milk

Rabbits, Stewed in Milk

INGREDIENTS for dish for 6 or 7 persons.very young rabbits, not nearly half grown; 1½ pint of milk, 1 blade of mace, 1 dessertspoonful of flour, a little salt and cayenne. AVERAGE COST, 2s.

Mix the flour very smoothly with 4 tablespoonfuls of the milk, and, when this is well mixed, add the remainder. Cut up the rabbits into joints, put them into a stewpan, with the milk and other ingredients, and simmer them very gently until quite tender. Stir the contents from time to keep the milk smooth and prevent it from burning. 1/2 hour will be sufficient for the cooking of this dish.

TIME. hour.

SEASONABLE from September to February.

Rabbits, To Carve. In carving a boiled rabbit, let the knife be drawn on each side of the backbone, the whole length BOILED RABBIT.

H of the rabbit, as shown by the dotted line B to A; thus the rabbit will be in three parts. Now let the back be divided into two equal parts, in the direction of the line from C to D; then let the leg be taken off, as shown by the line E to F, and the shoulder, as shown by the line G to H.

This, in our opinion, is the best plan to carve a rabbit, although there are other modes which are preferred by some.

A roast rabbit is rather differently trussed from one that is meant to be boiled; but the carving is nearly similar, as will be seen by the cut. The back should be ROAST RABBIA. divided into as many pieces as it will give, and the legs and shoulders can then be disengaged in the same manner as those of the boiled animal.

RAISED PIE.

Raised Biscuits. (American Recipe.)-INGREDIENTS for large breakfast dish.-1 quart of milk, cup of lard, cup of yeast, 2 tablespoonfuls of white sugar, 1 teaspoonful of salt, flour to make a soft dough. AVERAGE COST, 10d.

Mix the ingredients over night, melting the lard and slightly warming the milk.

In the morning, roll out the dough thick, and form into cakes. Put these into a baking-pan, and when they have risen for 20 minutes, bake them for another 20 minutes or 1/2 hour.

TIME.-40 minutes.

SEASONABLE at any time.

← Rabbit, Trussing ofRaised Pie of Poultry or Game →