What did rabbit taste like in the Victorian era?
In this video, I cook Jugged Rabbit outdoors in Dutch Ovens over a campfire, recreating a style of cooking familiar to many people in the late 19th century. This original recipe comes to us from The Pattern Cook Book, published by the Butterick Publishing Company in 1890.
Historical cookbooks give us a fascinating glimpse into everyday life, and this recipe shows how Victorian families prepared and served rabbit as a hearty meal.
Join me as we step back into 1890 and discover whether this historic recipe still deserves a place at the table today!
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The Recipe:
“… Cut it into pieces and roll each piece in flour. Heat half a cupful of butter in a frying-pan, and put in the meat to brown well on all sides. Then remove the meat, and place it in a sauce-pan. Put in the fat in the frying-pan two table-spoonfuls of flour, stir until brown, add three cupfuls of water, cook ten minutes and pour the gravy over the meat in the stew-pan. Now add salt, pepper, a little spice and a small onion, uncut. Cover closely, simmer an hour and a-half, and add a table-spoonful of lemon-juice, a table-spoonful of mushroom ketchup (or any other kind that may be at hand) and four table-spoonfuls of sherry wine. Serve at once, and send with it to the table a dish of boiled rice. The wine may be omitted, but it adds greatly to the flavor.”
To cook this recipe in a modern oven, flour and brown your meat and pour your gravy over it in a casserole dish or Dutch Oven with an onion and bake covered on 350°F for 60 to 90 minutes. The meat should be fork tender and have an internal temperature of 160°F. Chicken thighs may be used in place of rabbit.
You can find the mushroom ketchup at my Amazon affiliate link below. if you order a bottle by clicking this link, I’ll earn a small commission
https://amzn.to/4uF39GO
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