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Rabbit Stew

Meats - Game

Now, typically, whole rabbit joints, with carrots and onions.

Rabbit Stew

Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

Take Connynges smyte hem to pecys. parboile hem and drawe hem with a gode broth with almandes blanched and brayed. do þerinne sugur and powdour gynger and boyle it and the flessh þerwith. flour it with sugur and with powdour gynger an serue forth.

Take Rabbits, cut them into pieces, parboil them and put them in good broth with blanched almonds, crushed. Add sugar and ginger and boil it with the meat. Dust with sugar and ginger powder and serve forth.

Original Receipt in 'The Book of Household Management' edited by Isabella Beeton, 1861 (See Mrs.B)

984. INGREDIENTS. - 1 rabbit, 2 large onions, 6 cloves, 1 small teaspoonful of chopped lemon-peel, a few forcemeat balls, thickening of butter and flour, 1   large tablespoonful of mushroom ketchup.
Mode. - Cut the rabbit into small joints; put them into a stewpan, add the onions sliced, the cloves, and minced lemon-peel. Pour in sufficient water   to cover the meat, and, when the rabbit is nearly done, drop in a few forcemeat balls, to which has been added the liver, finely chopped. Thicken the gravy   with flour and butter, put in the ketchup, give one boil, and serve.
Time. - Rather more than½ hour. Average cost, 1s. to 1s. 6d each.
Sufficient for 4 or 5 persons.
Seasonable from September to February.

Original Receipt from 'Mid Sussex Times' - Tuesday 4 December 1906

Rabbit Stew.-Cut the rabbit pieces, soak half an hour in salt water, put into stewpan with slices of salt pork, and stew until tender; then drain off the water and pour teacupful of rich milk or cream over the rabbit, add half small finely-chopped onion and two ounces of butter rolled flour. Season with salt and pepper. Boil up once, and serve with the gravy.

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Rabbit from 'Conny-catching' by Robert Greene, 1591

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