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Fried rabbit
Serves 4
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour
Ingredients
1 rabbit
water
1 egg, beaten
fine bread crumbs, seasoned with salt and pepper
lemon rind
butter
gravy
rabbit liver
2 tbsp cream
Method
After the rabbit had been emptied, thoroughly washed and soaked, should it require it to remove any mustiness of smell, blanch it, that is to say, put it into boiling water and let it boil from five to seven minutes; drain it, and when cold or neraly so, cut it into joints, dip them into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper, and when all are ready, fry them in butter over a moderate fire, from twelve to fifteen minutes. Simmer two or three strips of lemon-rind in alittle gravy until it is well flavoured with it; boil the liver of the rabbit for five minutes, let it cool, and thenm mince it; thicken the gravy with a nounce of butter and a small teaspoonful of flour, add the liver, give the sauce a minute's boil, stir in two tablespoonful of cream if at hand, and last of all, a small quantity of lemon-juice. Dish the rabbit, pour the sauce under it, and serve it quickly. If preferred, a garvy can be made in the pan as for veal cutlets, and the rabbit may be simply fried.
Serves 4
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour
Ingredients
1 rabbit
water
1 egg, beaten
fine bread crumbs, seasoned with salt and pepper
lemon rind
butter
gravy
rabbit liver
2 tbsp cream
Method
After the rabbit had been emptied, thoroughly washed and soaked, should it require it to remove any mustiness of smell, blanch it, that is to say, put it into boiling water and let it boil from five to seven minutes; drain it, and when cold or neraly so, cut it into joints, dip them into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper, and when all are ready, fry them in butter over a moderate fire, from twelve to fifteen minutes. Simmer two or three strips of lemon-rind in alittle gravy until it is well flavoured with it; boil the liver of the rabbit for five minutes, let it cool, and thenm mince it; thicken the gravy with a nounce of butter and a small teaspoonful of flour, add the liver, give the sauce a minute's boil, stir in two tablespoonful of cream if at hand, and last of all, a small quantity of lemon-juice. Dish the rabbit, pour the sauce under it, and serve it quickly. If preferred, a garvy can be made in the pan as for veal cutlets, and the rabbit may be simply fried.
