Rabbit and Dumplings

Lucie G. Nicoll The English Cookery Book (London: Faber and Faber, 1936)

Home Studies Collection, Manchester Metropolitan University Special Collections

  • 2 rabbits
  • 1 slice of bacon
  • 6 tablespoons flour
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 3 cups hot water
  • 1 tablespoon tomato sauce

Cut up the rabbits and soak in salted water for 1 hour, wipe as dry as possible and rollin flour. Fry bacon over a low heat, fry the raccit pieces in the bacon fat until well browned, then place the rabbit in a hotpot. Stir the flour, salt and pepper in the fat in the frying pan until brown, pour in the water, stir it till it boils, add the sauce, stir well again, then pour the gravy over the rabbit. When it has cooked, slowly for 1 ½ hours put in the dumplings (made of flour, fat and water in the same way as pastry; but make it a rather wet dough. Cook for another ½ hour and serve hot. Sufficient for 10 or 12 people.

“My brothers had the job of catching rabbits. They spent their lives catching rabbits”