Rabbit Soup à la Reine from Modern Cookery for Private Families by Eliza Acton
Wash and soak thoroughly three young rabbits, put them whole into the soup-pot, and pour on them seven pints of cold water, or of clear veal broth; when they have stewed gently about three quarters...
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Cooking tools:
- Stockpot
- Stove
- Mixing bowl
Ingredients
- cream, 1¼ pint
- arrowroot, 1 tablespoonful (or 1½ ounce).
- water, or clear veal broth, 7 pints: ¾ of an hour.
- Young rabbits, 3
- carrots, 3
- celery, 1 head
- onions, 2
- Remains of rabbits
- salt, 1 oz.: 3 hours.
- white peppercorns, a half-teaspoonful
- mace, 2 blades
- Savoury herbs
- salt, mace, and cayenne, if needed
- pounded rabbit-flesh, 8 oz.
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