Marguerite Patten's Best British Dishes by Marguerite Patten

Author:Marguerite Patten
Language: eng
Format: epub
Publisher: Grub Street Cookery
Published: 2013-07-05T04:00:00+00:00

Rabbit Stew

Cooking time: 1½ to 2 hours Serves 4 to 6

Both wild and tame rabbits were staple diet for people living in the country and very popular with town people too. The very lean flesh is improved with the addition of fat bacon, as in the recipe below.

Metric Imperial Ingredients American

3 medium onions 3

3 medium carrots 3

1 small dessert apple 1

225 g/8 oz thick fat bacon rasher ½ lb

50 g/2 oz butter or lard ¼ cup

25 g/1 oz plain flour ¼ cup

to taste salt and freshly ground black pepper to taste

1 jointed rabbit 1

750 ml/1¼ pints chicken stock, cider or water 3 cups

1 small bunch mixed herbs 1

For the dumplings:

100 g/4 oz flour, etc. (see page 187) 1 cup

Peel and slice the onions, carrots and apple. De-rind the bacon and dice the rasher. Heat the butter or lard and bacon rind, add the vegetables and apple and cook gently for 5 minutes. Remove from the pan with a perforated spoon.

Blend the flour and seasoning, coat the rabbit, add to the pan with the bacon and cook gently for 10 minutes, stirring once or twice. Remove the bacon rind, add the liquid and stir as this comes to the boil. Replace the vegetables and apple, add the herbs and seasoning to taste. Cover the pan and simmer gently for 1¼ to 1½ hours, or until the rabbit is almost tender. Remove the bunch of herbs.

To make the dumplings, first check there is an adequate amount of liquid in the saucepan. Make the Suet Crust Pastry (see page 187). This should be sufficiently soft that you need floured fingers to roll it into 8 to 12 balls. Allow the liquid to boil briskly, add the dumplings and cook rapidly for 10 minutes, then lower the heat and cook more slowly for a further 10 minutes.

Serve the rabbit with the dumplings, bacon, vegetables and sauce.

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