Fricassee of Rabbit

Ingredients

• Cut a young rabbit into joints
• Cut up fine ½ lb. of fat salt pork
• 2 heaping tablespoonfuls of flour
• 1 scant qt. of boiling water
• 2 dozen peeled button onions
• 1 scant teaspoonful of salt
• ⅓ of a teaspoonful of white pepper
• a bouquet made of a stalk of celery, 4 sprigs of parsley, ½ a bay leaf, 4 cloves and a blade of mace
• ½ a cupful of cream
• the beaten yolks of 2 eggs

Method

1. 1

   Cut rabbit into joints and wipe each piece.

2. 2

   Fry fat pork, add flour, then boiling water, stirring until thick.

3. 3

   Add rabbit, onions, salt, pepper, and bouquet.

4. 4

   Cover and simmer until tender.

5. 5

   Skim fat, add cream mixed with egg yolks, stir, and remove from heat.

6. 6

   Serve meat on a platter with gravy and parsley.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 2. The excerpt below is the record exactly as published.

Fricassee of Rabbit. Cut a young rabbit into joints in the same way that you cut up chicken and wipe each piece well with a damp cloth. Cut up fine ^ of a lb. of fat salt pork (or bacon) and try it out ; add 2 heaping tablespoonfuls of flour and mix well ; then add slowly i scant qt. of boiling water, stirring until thick and smooth. Add to this the rabbit, 2 dozen peeled button onions, i scant teaspoonful of salt, j/§ of a teaspoonful of white pepper and a bouquet made of a stalk of celery, 4 sprigs of parsley, ^ a bay leaf, 4 cloves and a blade of mace ; cover and simmer until the rabbit is tender. Skim off the fat once during this time and again when the meat is done, then draw to the side of the fire, add yi a cupful of cream mixed with the beaten yolks of 2 eggs

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