Frigasse of Rabbit

Ingredients

• I rabbit
• 1 oz. flour
• 1 £ oz. butter
• pepper and salt
• small bunch of parsley
• 1 bay leaf
• mace
• juice of 4- a lemon
• J lb. streaky bacon
• J pint button onions
• 1 onion stuck with 2 cloves
• dusting of nutmeg, or ground
• 2 yolks of eggs

Method

1. 1

   Clean the rabbit and soak one hour in tepid water.

2. 2

   Cut it into neat joints, put it into a pan with enough cold water to cover, add pepper and salt to taste, onion, and parsley.

3. 3

   Allow to come to the boil, remove the scum and simmer for forty-five minutes.

4. 4

   Strain off and keep the stock.

5. 5

   Melt the butter in a pan, add the flour and stir well but do not brown, add one pint of the stock, and allow to boil up.

6. 6

   Put in the rabbit and cook twenty minutes.

7. 7

   Beat up the yolks, add the lemon juice, and stir them into the sauce.

8. 8

   Keep hot, but do not allow to boil.

9. 9

   Add seasonings, nutmeg, &c., to taste.

10. 10

    Pile on a dish with the sauce poured over, and serve, garnished with fried croutons of bread and the bacon, cut in very small dice, and fried, or very small boiled onions.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 61. The excerpt below is the record exactly as published.

FRIGASSE OF RABBIT. I rabbit 1 oz. flour 1 £ oz. butter pepper and salt small bunch of parsley 1 bay leaf mace juice of 4- a lemon J lb. streaky bacon J pint button onions 1 onion stuck with 2 cloves dusting of nutmeg, or ground 2 yolks of eggs

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