(2) Quenelles of Rabbit (One Leg)
This is recipe number 2 of 5 from Dorothy Peel‘s Victory Cookery Book, written in 1918 for First World War food rations. One rabbit = five recipes. Three out of five recipes were created for Sunday lunch when my husband was watching the Saracens vs Falcons rugby in London. So my children had to test the recipes with me. Out of the mouths of babes, this, they said, tasted of nothing. So if you make it, add something! My son made me promise I would add his addition to this blog as in the mind of a five year old, it means he is famous. So his photograph is here alongside his advice: mix Pizza Express salad dressing with ketchup as the dip to add flavour to this recipe!
Materials.- 1 leg of rabbit, ½ oz. fat, 2 oz.
bread panada, rice, salt, pepper and nutmeg, white sauce
Method. – Bone the leg and remove all the sinews. Chop
the meat finely together with the fat and bread, season with salt, pepper and
nutmeg. If a mortar is available, pound the meat till thoroughly blended with
the other ingredients, or put three times through a mincer to save time. Form into the shape of quenelles. Simmer 10
to 15 minutes in boiling stock or salted water.
Drain well. Serve on a bed of
rice and pour a creamy sauce over.’
(The Victory Cookery Book, 1918, Mrs C.S. Peel)
1 leg of rabbit, boned
2 oz./56g bread soaked in water
White sauce (or Mats’s ketchup and Pizza Express salad dressing concoction!)
1. Whizz all of the above except the white sauce in the whizzer.
2. Take two spoons and form quenelles (neat oval shapes)
3. Place some stock on the hot plate to simmer and add the quenelles.
4. Simmer for 10 minutes.
5. Drain and serve with white sauce on rice.
The point of these recipes is that they were created when limited additions were available. This is not very tasty really so I recommend adding some mixed herbs at least, and serving with tomato sauce perhaps, instead of white sauce (originally added to bacon pudding recipe).
Tomato Sauce ‘4 tomatoes; 1/2 small onion; some bacon rinds; 1 oz cornflour; 3/4 pint stock from peelings or water in which cereals or vegetables have been boiled; 1 bunch of herbs, or a teaspoonful of dried, mised herbs (tied in muslin); 10 peppercorns; salt; pepper.
Method – Mince the onion, slice the tomatoes, and put the whole iinto a pan with the stock, bacon rinds, peppercorns and herbs. Simmer till soft. Rub through a sieve and return to the pan. Blend the cornlour with a little cold stock or water; add it to the paruee and stir until it boils. Simmer 5 minutes. Season, and if necessary add a few drops of cochineal to improve its colour.’ (The Daily Mail Cookery Book, 1922, Mrs C.S. Peel) Ingredients 4 large tomatoes roughly chopped 1/2 a small onion 3/4 pint of stock, vegetable or chicken (I used the stock leftover from the Chicken Pilau recipe) 1 bouquet garni of mixed herbs – 10 peppercorns, thyme, parsley, and anything else you would like to add. I cut a piece of muslin, put the herbs in the centre, and tie it with string.
1. Put all of the above in a pan and let it simmer for half an hour or so until completely tender.
3. Remove the bouqet garni and blend the tomato sauce. Season and serve.