Other Recipes fromPotage Parmentier
Chinese Cabbage--pe Tsai
Artichokes A La Lyonnaise
Artichokes A La Vinaigrette
Asparagus With Eggs
String Beans And Apples
Fricassee Of Beans
String Beans Boiled
Rabbit Soup(50 Soups)
Cut up two jack rabbits into neat pieces; put them into a
stewpan containing one quarter of a pound of melted butter; add a slice
of fat bacon cut into small pieces. Fry for five minutes in the butter;
slice two small carrots, and two red onions, and add to the saucepan
with one bay leaf, one blade of mace, four cloves, a few green celery
stalks, one ounce of salt, and one long red pepper.
Pour over all, one gallon of stock; simmer gently for nearly three
hours; skim carefully; strain into a saucepan, and set on back of range
to keep hot, but not to boil. Add half a pint of dry sherry, and serve
with croutons. If not dark enough add a little glaze.
Rabbit SoupOne large rabbit, one pound of lean ham, one onion, one turnip, and some
celery, two quarts of water; let them boil till the rabbit is tender.
Strain off the liquor; boil a pint of cream, and add it to the best part
of the rabbit pounded; if not of the thickness you wish, add some flour
and butter, and rub it through a sieve. It must not be boiled after the
cream is added.
Brown Rabbit Soup ClearFry a quarter of a pound of onions a light brown; mince a turnip and
carrot and a little piece of celery; boil these until tender in three
pints of the liquor in which a rabbit has been boiled, taking care to
remove all scum as it rises; strain them out, and then pass the soup
through a napkin. The soup should be clear, or nearly so, but if it is
not, put it in a stewpan, boil and skim until bright; then throw in the
contents of a tin of Nelson's Extract of Meat, soaked for a few minutes;
stir until dissolved; add pepper and salt to taste.
Viewed 912 times.
Most Viewed Recipes from 50 SoupsClam Broth
Mock Turtle Soup
Least Viewed Recipes from 50 SoupsPea Soup Economical
Chicken Broth For The Invalid
Remarks On Soups
To Make Beef Stock
Bisque Of Lobster
Marrow Dumplings For Soups
Puree Of Beans
Puree Of Clams
|Home Made Cookies.ca|