Fricassee of Rabbit

Ingredients

• Separate a rabbit into joints
• one tablespoon butter
• one small onion, sliced
• one-fourth pound lean ham, cut in dice
• one small sweet pepper cut in strips
• two cups of stock
• one-third cup white wine
• one cup rice

Method

1. 1

   Saute rabbit in hot fat until browned.

2. 2

   Add butter, onion, ham, and pepper, and stir until brown.

3. 3

   Add stock and wine, simmer for 30 minutes.

4. 4

   Blanch rice and layer over rabbit in casserole.

5. 5

   Cover and cook in moderate oven for 1 hour or longer.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 345. The excerpt below is the record exactly as published.

FRICASSEE OF RABBIT. Separate a rabbit into joints for serving. Saute in hot fat from bacon or salt pork until browned lightly. Add one tablespoon butter to fat remaining in pan and saute one small onion, sliced, one-fourth pound lean ham, cut in dice, and one small sweet pepper cut in strips. Stir until brown, then add two cups of stock, one-third cup white wine, if desired, and let simmer for half an hour. Blanch one cup rice

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