Rabbit Ragout, Hot Buns, also watermelon

A couple sundries from Aunt Babette's Cookbook [1889].

The rabbit has most assuredly died.

Rabbit Ragout (Sweet and Sour)
Prepare as usual. Set on to boil with one onion, a bay leaf, a few whole peppercorns, some cloves and stick cinnamon. Boil until tender, not forgetting the necessary salt.

Add half a teacupful of vinegar and the crust of a rye loaf.

When tender, remove the rabbit to a heated platter. Keep covered until the gravy has boiled down quite thick, adding brown sugar and ginger snaps to thicken the gravy.

Mmmm, buns in the oven.

Hot Buns
Dissolve one piece, or two cents' worth of yeast in half a cupful of lukewarm milk, add a pinch of salt and a little sugar; let this raise. Mix a dough (soft dough) with three cups of milk and sufficient flour to make it just thick enough to roll. Next morning roll, cut round or mold into half-moons. You may add half a cup of butter and sugar, if you wish them extra nice. Let them raise again, about half an hour after putting them in the pan, and when half baked brush them with beaten egg.

Watermelon: Because I felt like it.


Verdict:

Rabbit Ragout: Better than the jugged hare recipe I made, actually. The gravy was pretty good, too. I'm afraid I'm still not a rabbit fan, though, even though it does taste like chicken. The joints... are just so slightly wrong. I did not eat very much. I will also be honest here and say that my mother actually took care of this recipe, as looking at it was making me feel ill.

Hot Buns: Tasty! I didn't add the butter or sugar that would've made it "extra nice", but still just fine. It is just a soft white roll recipe. There was some lovely homemade raspberry jam that went with them delightfully. What is the difference between a roll and a bun, anyway?

Watermelon: I swallowed a watermelon seed.