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ABBIT SOUP

Mrs. Rorer's New Cook Book (1902)
by Sarah Tyson Rorer



RABBIT SOUP
• 1 rabbit
• 2 hard boiled eggs
• 2 tablespoonfuls of butter
• 1 teaspoonful of kitchen bouquet
• 1 level teaspoonful of salt
• 2 quarts of boiling water
• 1/2 a lemon
• 2 tablespoonfuls of chopped onion
• 1 saltspoonful of celery seed or a few celery tops
• 1 saltspoonful of pepper
• A bay leaf


Skin, clean and singe a good-sized rabbit; cut off the hind quarters and the shoulders, and divide the remaining part into three pieces.

Put the butter into a saucepan; add the onion, stir until a golden brown, being careful not to brown the butter.

Roll each piece of the rabbit in flour; drop it into the butter, shake until a golden brown, again being careful not to brown the butter; now add the bay leaf, celery seed and water; bring to boiling point, and skim; draw to one side and simmer gently for one hour; add the salt and pepper.

Take out the rabbit; remove the meat; cut it into pieces.

Strain the soup; return it to the soup kettle; add the meat, a teaspoonful of kitchen bou-quet, and, if you have it, a teaspoonful of mushroom catsup.

Put into the tureen the eggs and lemon cut into thin slices, pour over the soup, and serve at once.


The complete 'Mrs. Rorer's New Cook Book' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/


 

 

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