Thread Starter: Alyson4 Started: Wed 02 Mar 2005 Replies: 13
whilst looking through my Mrs Beetons today i found a recipe 4 hare or rabbit stock. The recipe called for 1) the bones of a hare or rabbit
2) the head, heart & liver
etc
etc
HELP
Mon 14 Mar 2005, 5.51PM
have just found out that the helmet is "the bit between the shoulder blades"!!!!
Fri 4 Mar 2005, 5.16PM
thanx 4 clearing that up bernard! I shall sleep soundly 2nite now 
but i dont think I'll be making any rabbit stock anytime soon!
Fri 4 Mar 2005, 3.37PM
alyson, you have not missed anything,Its on page 85 in my very old mrs b book,From my childhood days learning to skin and joint hares and rabbit,the flaps are the skin of the belly these are attatched to the saddle.the helmet is not the ears.The face and head of a hare or fox are called the mask.The helmet think about it! good luck Bernard Crossland
Thu 3 Mar 2005, 11.10PM
ok the recipe basically says to chuck everything in a pan with cold water and simmer 4 3 hrs etc etc. has anyone else got a mrs beetons so they can look it up 2???? i may be missing something vital!!! its under the SOUP section - stocks 4 soup and its hare or rabbit stock. in my version its page 85
Thu 3 Mar 2005, 7.02PM
What does it say to do with the "helmet and flaps" in the recipe. I'm thinking the skin of the rabbit and the helmet being the head and the flaps the ears.
Just a thought, but probably a silly one.
btw - is this a wind up?
Thu 3 Mar 2005, 6.22PM
have loooked through some of my old books but how about e mailing Lotte Duncan she did or is even still doing something on the history of food. and if you find out please let us know
Thu 3 Mar 2005, 8.33AM
I can't believe the name of this thread!!! What's it about? What are they?
Thu 3 Mar 2005, 8.25AM
i dont actually want to make the stuff but i want to know what helmt & flaps are as they're listed as an ingredient - my butcher doesn't know either and everyone i've asked just thinks i'm being rude and winding them up!! 
Thu 3 Mar 2005, 12.50AM
Just leave out the head - get your butcher to cut it off for you if you can't do it - but get him to give you the heart and liver. Why do you need rabbit stock? Boning one is not the easiest of jobs.
Thu 3 Mar 2005, 12.41AM
right, I didn't get it at first but realised you meant the title of the post and not the dish....duh......lol....
Thu 3 Mar 2005, 12.00AM
normskii-that's what I thought-we must have dirty minds!
Alyson4 must it be rabbit, there must be something more accessible you could use instead ??chicken stock perhaps
Wed 2 Mar 2005, 10.25PM
Hi Alyson, sounds a bit rude to me(title). If any recipe calls for bones or heads it puts me off straight away, even in stock.
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