Fricassed Rabbit
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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 The new Annie Dennis cook book (1905) by Annie E. Dennis, page 88. The excerpt below is the record exactly as published.
Fricassed Rabbit Dress and disjoint the rabbit, put into a stew pan and season with salt, pepper and parsley, chopped fine. Pour over a pint of warm water and stew over a slow fire until quite tender, adding when nearly done, some bits of butter rolled in flour, and before taking from the fire, add a gill of rich cream, or the same amount of fresh milk, with beaten yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.