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Author : Georgiana Hill
Release : 1859
Genre :
Kind : eBook
Book Rating : /5 ( reviews)
Book Synopsis The gourmet's guide to rabbit cooking, by an old epicure by : Georgiana Hill
Download or read book The gourmet's guide to rabbit cooking, by an old epicure written by Georgiana Hill. This book was released on 1859. Available in PDF, EPUB and Kindle. Book excerpt:
Author : An Epicure
Release : 2017-09-20
Genre :
Kind : eBook
Book Rating : 757/5 ( reviews)
Book Synopsis The Gourmet's Guide to Rabbit Cooking by : An Epicure
Download or read book The Gourmet's Guide to Rabbit Cooking written by An Epicure. This book was released on 2017-09-20. Available in PDF, EPUB and Kindle. Book excerpt: This special edition of 'Gourmet's Guide to Rabbit Cooking' was written by "An Old Epicure," and first published in 1859, making it over 150 years old. This recipe book features 124 rabbit recipes including for boiling, frying, roasting, pies, puddings and dumplings, soups, curries, stews, and more. This book is for all the health-conscious rabbit breeders who recognize that our food system is broken and have taken their family's good health into their own hands and started to raise their own rabbits for meat. This old rabbit cookery book will make the perfect gift for the new or seasoned rabbit breeder, or for those who just love to cook with rabbit. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. If purchasing a book more than 50 years old, please use due diligence before putting the information into practice. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.
Author :
Release : 1859
Genre :
Kind : eBook
Book Rating : /5 ( reviews)
Book Synopsis The Gourmet's Guide to Rabbit Cooking, in One Hundred and Twenty-four Dishes. By an Old Epicure. [i.e. Georgiana Hill.]. by :
Download or read book The Gourmet's Guide to Rabbit Cooking, in One Hundred and Twenty-four Dishes. By an Old Epicure. [i.e. Georgiana Hill.]. written by . This book was released on 1859. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Georgiana Hill
Release : 2013-09
Genre :
Kind : eBook
Book Rating : 211/5 ( reviews)
Book Synopsis The Gourmet's Guide to Rabbit Cooking, by an Old Epicure by : Georgiana Hill
Download or read book The Gourmet's Guide to Rabbit Cooking, by an Old Epicure written by Georgiana Hill. This book was released on 2013-09. Available in PDF, EPUB and Kindle. Book excerpt: This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1859 edition. Excerpt: ... small onions, cut them up and put them into a mortar with a tea-spoonful of ground ginger, the juice of a whole lemon, a little of the rind, a tea-spoonful of powdered cloves, and the same quantity of cardamoms; beat these ingredients until they form a smooth jastc. Cut up your rabbit, rub it thoroughly with the pounded onion, spices, etc. Put a quarter of u pound of fresh butter into a fryingpan; when quite hot, lay in your meat, fry it of a fine brown; remove it into a stewpau; have ready three-quarters of a pound of rice, which should be boiled in stock until it is rather more than halfdone; join it with your rabbit; pour in half a pint of cream, and let it stew until the rice is perfectly tender. When you send it to table put the rabbit in the middle of the dish, surround it with the rice, and let it be accompanied with a good vegetable curry, composed of onions, celery, shallots, mushrooms, tomatoes, cucumbers, apples, broccoli, artichokes, capsicums, or any other suitable vegetables, fried in butter mixed with two dessert-spoonfuls of curry-powder, and afterwards stewed in gravy until done. 98. llabbll a la Chinoinc. Cut off all the meat from an undressed rabbit; mince it rather small; add to it a shred lettuce, two onions, a pint of green peas, a salt-spoonful of Cayenne pepper, a quarter of a pound of fresh butter, a tea-spoonful of salt, and a pint of water. Put it into a stewpan, cover it closely and simmer it for two hours. Serve it in a dish with a thick border of plain boiled rice. 99. Stewed Rabbit and Celery. Truss a fine rabbit, and let it soak in cold water for half an hour to blanch it; lay it in your stewpan with a quart of strong stock, four heads of celery cut into very short lengths, two finely-shred shallots, some...
Author : Gourmet
Release : 1859
Genre : Cooking (Rabbit meat)
Kind : eBook
Book Rating : /5 ( reviews)
Book Synopsis The Gourmet's Guide to Rabbit Cooking, in One Hundred and Twenty-four Dishes by : Gourmet
Download or read book The Gourmet's Guide to Rabbit Cooking, in One Hundred and Twenty-four Dishes written by Gourmet. This book was released on 1859. Available in PDF, EPUB and Kindle. Book excerpt:
