Rabbit à la Minute is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of rabbit that's fried to brown and finished by simmering in a spiced mix of water, butter and sherry with dried mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Rabbit à la Minute.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional French recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
980. INGREDIENTS — 1 rabbit, 1/4 lb. of butter, salt and pepper to taste, 2 blades of pounded mace, 3 dried mushrooms, 2 tablespoonfuls of minced parsley, 2 teaspoonfuls of flour, 2 glasses of sherry, 1 pint of water.
Mode.—Empty, skin, and wash the rabbit thoroughly, and cut it into joints. Put the butter into a stewpan with the pieces of rabbit; add salt, pepper, and pounded mace, and let it cook until three parts done; then put in the remaining ingredients, and boil for about 10 minutes: it will then be ready to serve. Fowls or hare may be dressed in the same manner.
Time.—Altogether, 35 minutes. Average cost, from 1s. to 1s. 6d. each.
Sufficient for 4 or 5 persons.
Seasonable from September to February.
Modern Redaction
Ingredients:
1 farmed or wild rabbit, jointed
600ml water
120g butter
3 dried mushrooms
250ml sherry
2 tbsp parsley, minced
2 tsp plain flour
2 blades of mace, ground
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan, add the rabbit then season with the mace, salt and black pepper. Cook until the rabbit is well browned and about 3/4 done (about 20 minutes) then add all the remaining ingredients.
Bring to a boil, reduce to a simmer and cook for 10 minutes. Serve immediately with rice or creamed potatoes.
