Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Rabbit | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 teaspoonful of grated nutmeg
- 1/2 pint of gravy
- 1/2 pint of water
- 3 teaspoonfuls of flour
- 2 slices of lemon
- a piece of paper over it to prevent it from burning
- 1 rabbit
- 2 blades of pounded mace
- 3 hard-boiled eggs
- 3 shank-bones
- 5 persons
- 3 sliced onions
- 1 bay-leaf
- 1 glass of port wine
- one boil
- one about 3/4 hour
- 4 persons
- salt
- white pepper
- mace
- nutmeg
- pepper
Directions
_Ingredients._—1 rabbit, a few slices of ham, salt and white pepper to taste, 2 blades of pounded mace, ½ teaspoonful of grated nutmeg, a few forcemeat balls, 3 hard-boiled eggs, ½ pint of gravy, puff crust. _Mode._—Cut up the rabbit (which should be young), remove the breastbone, and bone the legs. Put the rabbit, slices of ham, forcemeat balls, and hard eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace, and grated nutmeg. Pour in about ½ pint of water, cover with crust, and bake in a well-heated oven for about 1½ hour. Should the crust acquire too much colour, place a piece of paper over it to prevent it from burning. When done, pour in at the top, by means of the hole in the middle of the crust, a little good gravy, which may be made of the breast- and leg-bones of the rabbit, and 2 or 3 shank-bones, flavoured with onion, herbs, and spices. _Time._—1½ hour. _Average cost_, from 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable_ from September to February.
_Note._—The liver of the rabbit may be boiled, minced, and mixed with the forcemeat balls, when the flavour is liked.
RABBIT OR HARE, Ragoût of.
_Ingredients._—1 rabbit, 3 teaspoonfuls of flour, 3 sliced onions, 2 oz. of butter, a few thin slices of bacon, pepper and salt to taste, 2 slices of lemon, 1 bay-leaf, 1 glass of port wine. _Mode._—Slice the onions, and put them into a stewpan with the flour and butter; place the pan near the fire, stir well as the butter melts, till the onions become a rich brown colour, and add, by degrees, a little water or gravy till the mixture is of the consistency of cream. Cut some thin slices of bacon; lay in these with the rabbit, cut into neat joints; add a seasoning of pepper and salt, the lemon and bay-leaf, and let the whole simmer until tender. Pour in the port wine, give one boil, and serve. _Time._—About ½ hour to simmer the rabbit. _Average cost_, from 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable_ from September to February.
RABBIT, Roast or Baked.
_Ingredients._—1 rabbit, forcemeat, buttered paper, sausage-meat. _Mode._—Empty, skin, and thoroughly wash the rabbit; wipe it dry, line the inside with sausage-meat and forcemeat, and to which has been added the minced liver. Sew the stuffing inside, skewer back the head between the shoulders, cut off the fore-joints of the shoulders and legs, bring them close to the body, and secure them by means of a skewer. Wrap the rabbit in buttered paper, and put it down to a bright clear fire; keep it well basted and a few minutes before it is done remove the paper, flour and froth it, and let it acquire a nice brown colour. Take out the skewers, and serve with brown gravy and red-currant jelly. To bake the rabbit, proceed in the same manner as above; in a good oven, it will take about the same time as roasting. _Time._—A young rabbit, 35 minutes; a large one about ¾ hour. _Average cost_, from 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 persons. _Seasonable_ from September to February.