Rabbit Fricandeau
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: two hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1434. The excerpt below is the record exactly as published.
abbit, Fricandeau of.— Take the fleshy portion of a large fat rabbit — that is, the hind-quarters and the loins cut off close to the shoulder-blades. Lard the flesh evenly and closely, and lay it in a deep baking-dish. Pour upon it as much nicely-flavoured stock as will cover it, fasten a piece of buttered paper over the dish, and bake the rabbit in a moderate oven until it is quite tender, being careful to baste it frequently, and to add a little more stock if required. Lift the rabbit out of the gravy, and iieep it hot. Boil the liquor quickly in which it was baked till it begins to thicken. Have ready a tea-cupful of rich tomato sauce
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Cook this with the app: pantry check, scaling, and the assistant.