Fricassee of Rabbit (Garenne Sauté en Gibelotte)

Ingredients

• 1 wild rabbit
• 1 ½ doz. white onions
• 2 oz. fat bacon
• 1 oz. butter
• Seasoning
• 1 table-sp. flour
• 1 gill stock
• 1 glass red wine
• A few potatoes

Method

1. 1

   Prepare rabbit as directed, cut into small joints.

2. 2

   Cut bacon into strips and peel onions.

3. 3

   Melt butter in a stewpan, add bacon and onions, cook until lightly browned.

4. 4

   Lift out, add rabbit joints, fry for a few minutes, sprinkle in flour and brown.

5. 5

   Add wine and stock to cover rabbit, season, add onions and bacon.

6. 6

   Cover and cook until rabbit is tender.

7. 7

   Add parboiled potatoes 15 minutes before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 470. The excerpt below is the record exactly as published.

Fricassee of Rabbit (Garenne Saut6 en Gibelotte) 1 wild rabbit. 1 £ doz. white onions. 2 oz. fat bacon. 1 oz. butter. Seasoning. 1 table-sp. flour. 1 gill stock. 1 glass red wine. A few potatoes

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