Recipes > Soup > Rabbit Soup

Rabbit Soup


  • 2 jack rabbits
  • 1/4 pound of melted butter
  • 1 slice of fat bacon
  • 2 small carrots
  • 2 red onions
  • 1 bay leaf
  • 1 blade of mace
  • 4 cloves
  • a few green celery stalks
  • 1 ounce of salt
  • 1 long red pepper
  • 1 gallon of stock
  • 1/2 pint of dry sherry


Cut up the jack rabbits into neat pieces; put them into a stewpan containing the melted butter; add the bacon cut into small pieces. Fry for five minutes in the butter; slice the carrots and red onions, and add to the saucepan with the bay leaf, mace, cloves, celery stalks, salt, and red pepper.

Pour over all, the stock; simmer gently for nearly three hours; skim carefully; strain into a saucepan, and set on back of range to keep hot, but not to boil. Add dry sherry, and serve with croutons. If not dark enough add a little glaze.


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Fifty Soups (1884).

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