Fricassee Rabbit

Ingredients

• two young rabbits
• a pint of cold water
• a bunch of sweet herbs
• an onion finely minced
• a pinch of mace
• half a nutmeg
• a pinch of pepper
• half a pound of salt pork
• a cup of cream (or milk)
• two well-beaten eggs
• a tablespoonful of butter
• a tablespoonful of flour
• the juice of a lemon

Method

1. 1

   Clean and cut the rabbits into joints, soak in salt water for 30 minutes.

2. 2

   Place in a saucepan with cold water, herbs, onion, mace, nutmeg, pepper, and salt pork.

3. 3

   Cover and stew until tender.

4. 4

   Remove rabbits, keep warm.

5. 5

   Add cream, eggs, butter, and a thickening of flour and milk to the gravy.

6. 6

   Boil, add lemon juice, stir, and pour over the rabbits.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 61. The excerpt below is the record exactly as published.

FRICASSEE RABBIT. Clean two young rabbits, cut into joints, and soak in salt and water half an hour. Put into a saucepan with a pint of cold water, a bunch of sweet herbs, an onion finely minced, a pinch of mace, half a nutmeg, a pinch of pepper and half a pound of salt pork cut in small thin slices. Cover and stew until tender. Take out the rabbits and set in a dish where they will keep warm. Add to the gravy a cup of cream (or milk), two well-beaten eggs, stirred in a little at a time, a tablespoonful of butter, and a thickening made of a tablespoonful of flour and a little milk. Boil up once; remove the saucepan from the fire, squeeze in the juice of a lemon

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