Fricasseed Rabbits
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 31. The excerpt below is the record exactly as published.
FRICASSEED RABBITS. The best way of cooking rabbits is to fricassee them. Cut them up, or disjoint them. Put them into a stewpan; season thera with Cayenne pepper, salt and some chopped parsley. Pour in a pint of warm water (or of real broth, if you have- it) and stew it over a slow tire till the rabbits are quite tender; adding (when they are about half done) some bits of butter rolled in flour. Just before you take it from the fire, enrich the gravy with a gill or more of thick cream with some nutmeg grated into it
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