(5) Rabbit Soup, WW1 Rationing

Posted in - Mrs C.S. Peel's Recipes & Rationing & Recipes on February 3rd 2014 0 Comments

I made this before I made the previous recipe for rabbit stew.  So thorough was the use of food during the First World War Rationing period, that the scraps were taken from the bones used for the soup.  I took 75g/3oz of meat from the bones which was pretty impressive for meat which may otherwise have ended in the bin. I added this meat to the previous Rabbit Casserole recipe:


This soup really did not taste of much.  However if you made it with less liquid added, perhaps it would be better.  At the time of its writing for war rationing in 1918, every scrap was used, and so let us be thankful that we are not in the position to have to eat this soup – long may that last.


In the words of Granny Dot:

‘Materials.- Rabbit
bones, 1 onion, 2 oz. raw rice, salt, 3 pints water, 1 teaspoonful curry
powder, ¼ oz. cornflour.
Method.- To
make the bones into stock, fry them with the onion and curry powder and cover
with the water.  Add rice and salt and cook   until the rice is tender. To do this well takes
one hour.  Strain the liquid into a basin and remove all the bones with the meat.
Crush the rice through a sieve or mincer, return to the soup, correct
the seasoning, and thicken slightly with corn flour.’
(The Victory Cookery Book, 1918, Mrs C.S. Peel)

1 tbsp oil or butter
1 onion finely chopped
1 tsp curry powder
Bones of 1 rabbit
3 pints water (try 2 I think – and chicken or vegetable stock might be better
1 oz./28g cornflour

1.  Fry the onion until glossy in 1 tbsp oil.
2.  Add the curry powder and stir in for a minute.
3.  Add the bones and colour.
4.  Add the liquid and simmer for an hour.  Before the end of cooking, add the rice.
5.  Drain and remove the meat from the bones
6.  Discard the bones and add the rice and cornflour to the soup.  Blitz.
7.  Heat through to cook out the cornflour taste, then season and serve.


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