Fricassee of Rabbit

Ingredients

• a nice young rabbit
• a little carrot
• a little turnip
• a little celery
• a little onion
• a blade of mace
• one ounce of butter
• half an ounce of flour
• one gill of cream

Method

1. 1

   Wash and blanch rabbit, cut into joints, and cover with stock or water.

2. 2

   Add vegetables and seasonings, cook gently for 45 minutes.

3. 3

   Remove rabbit, make a sauce with butter and flour, strain in stock, add cream and beaten yolks, serve hot with mushrooms.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 48. The excerpt below is the record exactly as published.

Fricassee of Rabbit. Choose, a nice young rabbit ; wash it well and blanch it, that is, put it on in cold water and let it just come through the boil ; pour away the water. Cut up the rabbit in neat joints ; put it into a saucepan and cover it with white stock, or water; add a little carrot, turnip, celery, onion, salt, pepper, and a blade of mace, let it cook gently three- quarters of an hour according to the age and size of the rabbit ; when done, lift out the pieces of rabbit neatly on a dish and pour over it the following sauce : — Melt one ounce of butter in a saucepan, cook in it half an ounce of flour, then strain into it the stock in which the rabbit w'as cooked. Remove it from the fire and add to it one gill of cream

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