Fricassee of Rabbits

Ingredients

• a pair of rabbits
• half a cupful of vinegar
• one Spanish onion
• half a dozen white ones
• two tablespoonfuls of butter
• a cupful of milk
• season them with salt and cayenne
• season them with salt and cayenne

Method

1. 1

   Skin and clean the rabbits, cut into pieces, and roll in seasoned flour.

2. 2

   Sauté onions and rabbits in butter until browned.

3. 3

   Add milk and boiling water to cover, season, and stew gently for about half an hour until tender.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 167. The excerpt below is the record exactly as published.

FRICASSEE OF RABBITS. Carefully skin a pair of rabbits ; draw them ; wash the in- side with half a cupful of vinegar, and save it, together with the blood, after straining them through a fine cloth to free them from any fur which might get mixed with them ; wipe the rabbits with a wet cloth to free them from fur, and cut them in small pieces about two inches square, and roll them in flour seasoned with salt and pepper ; peel and sHce one Spanish onion or half a dozen white ones ; put them into a frying-pan with two tablespoonfuls of butter and the rabbits, and quickly brown them ; then pour in a cupful of milk and sufficient boiling water to cover them, season them with salt and cayenne

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