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Dr. J. C. Smith family household and medical book, 1847
Page 5
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Rabbit Soup Take two rabbits wash them well and cut them in pieces put them into a stew pan with an onion two blades of mace & a little weak stock just enough to cover them. Let them simmer over a slow fire until quite tender then take the meat from the bones & pound it in a mortar. add the liquor to the meat & rub it thro' a tammy Then take a piece of the crumb of bread the size of a french roll & simmer it in 1/2 a pint of cream, then add the yolks of 3 eggs boiled hard, to the cream & bread & rub them thro' a tammy, add a little Cayenne pepper, salt & a small pinch of sugar. When the whole is well [mixed?] it will be about the thickness of thick cream. It must not quite boil lest it curdle. Brown rabbit soup is made the same way by adding a slice of bread fried brown instead of being soaked in cream. Vegetable [Hadspen?] Peel & slice 6 large onions, 6 potatoes, 6 carrots, 4 turnips fry them in a stew pan with a bit of butter the size of a walnut, & pour on them 4 quarts of boiling water, toast a crust of bread, brown as hard as possible but not burnt. put to that some celery sweet herbs white pepper & salt. Stew all gently 4 hours then strain thro' a coarse cloth.
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Rabbit Soup Take two rabbits wash them well and cut them in pieces put them into a stew pan with an onion two blades of mace & a little weak stock just enough to cover them. Let them simmer over a slow fire until quite tender then take the meat from the bones & pound it in a mortar. add the liquor to the meat & rub it thro' a tammy Then take a piece of the crumb of bread the size of a french roll & simmer it in 1/2 a pint of cream, then add the yolks of 3 eggs boiled hard, to the cream & bread & rub them thro' a tammy, add a little Cayenne pepper, salt & a small pinch of sugar. When the whole is well [mixed?] it will be about the thickness of thick cream. It must not quite boil lest it curdle. Brown rabbit soup is made the same way by adding a slice of bread fried brown instead of being soaked in cream. Vegetable [Hadspen?] Peel & slice 6 large onions, 6 potatoes, 6 carrots, 4 turnips fry them in a stew pan with a bit of butter the size of a walnut, & pour on them 4 quarts of boiling water, toast a crust of bread, brown as hard as possible but not burnt. put to that some celery sweet herbs white pepper & salt. Stew all gently 4 hours then strain thro' a coarse cloth.
Szathmary Culinary Manuscripts and Cookbooks
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