Brown Fricassee Rabbit

Ingredients

• Rabbit
• quarter of a pound of butter
• four mushrooms
• one onion
• one eschalot
• one pint of stock
• half a tablespoonful of vinegar
• one of Harvey sauce
• two of sherry
• slices of bacon

Method

1. 1

   Wash and dry a young rabbit, cut it into small pieces, slightly flour each piece, and season with pepper and salt.

2. 2

   Chop mushrooms, onion, and eschalot.

3. 3

   Cut up bacon.

4. 4

   In a stewpan, heat butter, brown the rabbit, then remove it.

5. 5

   In the same butter, add chopped ingredients and flour, brown well, then add stock, vinegar, and sauces.

6. 6

   Stew for ten minutes, strain the gravy, return it to the pan with the rabbit, and stew gently for one hour until thick.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 58. The excerpt below is the record exactly as published.

BROWN FRICASSEE RABBIT. Ingredients. Rabbit. Butter. Mushrooms. Onion. Eschalot. Stock. Vinegar. Harvey Sauce. Sherry. Bacon. 1. Wash and dry a young rabbit. 2. Cut it in small pieces. 3. Slightly flour each piece. 4. Season with pepper and salt. 5. Chop up fine four mush- rooms, one onion, one eschalot. 6. Cut up a few slices of bacon. 7. Put a quarter of a pound of butter in a stewpan, when it boils lay in the rabbit, brown it well. 8. Take out the pieces of rabbit, lay them on some kitchen paper. 9. Put the chopped mushrooms, onions, eschalot, and bacon into the butter with one large tablespoonful of flour, and brown all well. 10. Add one pint of stock, half a tablespoonful of vinegar, one of Harvey sauce, two of sherry

Cook this with the app: pantry check, scaling, and the assistant.