Image: Book by Georgiana Hill; illustration by unknown · Public domain
The Gourmet's Guide to Rabbit Cooking
- Year
- 1859
- Era
- 19th century
- Origin
- England · Europe
- Language
- English
- Category
- English 19th C
The Gourmet's Guide to Rabbit Cooking, issued in 1859 under the pseudonymous byline of An Old Epicure, is a Victorian single-subject cookery book devoted wholly to the preparation of rabbit. Its narrow focus reflects the mid nineteenth century vogue for specialised culinary monographs, when rabbit, both wild and hutch-raised, was a staple of English domestic cookery. The arch, clubbable tone typifies the gentleman-amateur strain of period gastronomic writing.
Cooking from this book
Jugged Rabbit
Signature dishJugged rabbit is the dish most readers associate with this charmingly single-minded Victorian volume. A close cousin of the better known jugged hare, it involves slow cooking jointed rabbit in a tall covered vessel with wine, aromatics and a thickening enriched by the animal's own blood. As a hearty, old fashioned preparation that showcases the humble coney at its most refined, it perfectly captures the Old Epicure's affectionate championing of rabbit as worthy gentleman's fare.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
