Fricandeau of Rabbit
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.
Fricandeau of Rabbit. Take the fleshy portion of a good-sized rabbit, lard the flesh and lay it in a deep baking dish, cover it with some highly flavoured stock. Place a piece of buttered paper over the dish, and bake in a moderate oven till it is tender, basting it fre- quently. Lift the rabbit out and keep it hot whilst the gravy is boiling to thicken. Spread a teacup- ful of good tomato sau
Cook this with the app: pantry check, scaling, and the assistant.