Fricassee of Rabbit

Ingredients

• a young rabbit
• two ounces of butter
• an onion
• two or three sticks of celery
• one slice of fat bacon
• half a pint of hot boiling milk
• a little mace
• salt
• pepper
• a few drops of tarragon vinegar

Method

1. 1

   Cut rabbit into joints, wash and dry.

2. 2

   Fry butter with onion, celery, and bacon.

3. 3

   Add rabbit and fry gently for 20 minutes.

4. 4

   Remove rabbit, stir flour into pan, add hot milk gradually, and season.

5. 5

   Return rabbit to sauce, cover, and cook for an hour.

6. 6

   Serve with fried bread and bacon.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 125. The excerpt below is the record exactly as published.

Fricassee of Rabbit. Cut a young rabbit into joints and neat pieces; wash the meat well and dry it. Put the butter (two ounces, or clarified dripping) into a stewpan with an onion (sliced), two or three sticks of celery (cut into small pieces), and one slice of fat bacon. As soon as the butter (or dripping) has melted, put in the pieces of rabbit, and let them fry gently for twenty minutes, turn constantly and take care that it does not acquire any color. At the end of the time named, put the rabbit on a plate and keep it hot on the rack. Stir the flour into the pan containing the vegetables, mixing it well with the fat ; then add by degrees half a pint of hot boiling milk. Continue to stir the sauce until it is smooth and thick, then draw the pan aside where it can simmer. Season with salt, pepper and a little mace and a few thin strips of lemon-peel. Place the pieces of rabbit in it, cover the pan closely and let it cook gently for not less than an hour. Dish it up on a hot dish; let the sauce boil and after removing the pan from the stove add a few drops of tar- ragon vineg

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