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Ragoo of rabbits

This recipe is written in a large, bold hand for a confident cook. The success of the ragout is largely down to the cook’s skill in finely balancing the ingredients, several of which would have delivered some pretty punchy flavours. Very few quantities are given in the recipe, so it would all have been down to experience… or guesswork!

18th century recipe for a rabbit ragout from The Cookbook of Unknown Ladies

18th century recipe for a rabbit ragout from The Cookbook of Unknown Ladies

A Brown Ragoo of Rabbits

Take middling rabbits, nether too young nor old. Cut them in joints, then wash them clean & flower them well. Fry them a little in boyling lard, but not too much. Then draw them well and put to them a pint of strong gravy, two larg onions cut grose, lemon peel cut small, some thyme & parsley shred, two naggins of white wine, some dryed mushrooms, some artichoake bottoms. Cut in bits some bits of ham, a spoonful of capors, two anchovys, some blades of mace. Let this stew a while. Then tos them up with a lump of butter rold in flower. Dont put in ye artichoak[es] till last. Garnish with lemon & red beet pickled.

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One thought on “Ragoo of rabbits

  1. Pingback: History A'la Carte 10-17-13 - Random Bits of Fascination

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