Cooked rabbit pieces with onions and herbs, in a suet crust (Soyer 1845, Francatelli 1852)
Rabbit from 'Conny-catching' by Robert Greene, 1591
Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);
251. Rabbit Pudding.- A rabbit cut into about sixteen or eighteen pieces, and a quarter of a pound of bacon, sliced; season in proportion to size, as before, and if for a numerous family, add ten potatoes and four onions, sliced, and half a pint of water; boil for two hours, or according to size. Boiled rice may be added instead of potatoes. Well intermix the meat with the vegetables or rice.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY