Recipes > Soup > Rabbit Soup

Rabbit Soup


  • 1 large rabbit
  • 1 pound of lean ham
  • 1 onion
  • 1 turnip
  • some celery
  • 2 quarts of water
  • 1 pint of cream


Take the rabbit, ham, onion, turnip, celery, water; let them boil till the rabbit is tender. Strain off the liquor; boil the cream, and add it to the best part of the rabbit pounded; if not of the thickness you wish, add some flour and butter, and rub it through a sieve. It must not be boiled after the cream is added.


The Lady's Own Cookery Book (1844).


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