DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Harriet Dawbarne cookbook, January 1834

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Page 35

in the same fat.  when nicely browned remove the meat, put back the bacon & add an onion, or shalot a small carrot or turnip & a small bunch of herbs.  Turn the vegetables over for a few minutes & then put back the rabbit and with it a dozen small mushrooms and 1 pint stock and simmer gently till tender (or about 1/2 an hour)  Thicken gravy add a glass of dark wine.
To make a ragout of rabbit - Take small rabbit truss it, make veal stuffing & add heart & liver flour rabbit wipe it, fry it on the sides & back.  Melt some bacon in a little dripping until nicely browned.  Put both rabbit & bacon into stew pan with a pint of boiling water, one onion & 1/2 dozen pepper corns.  Simmer gently say 3/4 a hour.  thicken brown gravy.
Use brains dished like sweet breads make a nice dish.  Wing rib 'the best'  fillet of beef good but not sold generally without sirloin.  Buttock for roasting or steaks.  Middle rib (with suet under) economical

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in the same fat. when nicely browned remove the meat, put back the bacon & add an onion, or shalot a small carrot or turnip & a small bunch of herbs. Turn the vegetables over for a few minutes & then put back the rabbit and with it a dozen small mushrooms and 1 pint stock and simmer gently till tender (or about 1/2 an hour) Thicken gravy add a glass of dark wine. To make a ragout of rabbit - Take small rabbit truss it, make veal stuffing & add heart & liver flour rabbit wipe it, fry it on the sides & back. Melt some bacon in a little dripping until nicely browned. Put both rabbit & bacon into stew pan with a pint of boiling water, one onion & 1/2 dozen pepper corns. Simmer gently say 3/4 a hour. thicken brown gravy. Use brains dished like sweet breads make a nice dish. Wing rib 'the best' fillet of beef good but not sold generally without sirloin. Buttock for roasting or steaks. Middle rib (with suet under) economical