Rabbit Fricassee, White

Ingredients

• a nice young rabbit
• two onions
• a bunch of sweet herbs
• half a blade of mace
• the peel of half a lemon
• a dessert-spoonful of flour
• a tea-cupful of milk or cream
• a tea-cupful of the gravy
• a slice of butter
• the juice of a lemon
• a dozen or more blanched mushrooms
• a glassful of claret or port
• a little salt and pepper

Method

1. 1

   Skin, empty, and wash a rabbit, soak in lukewarm water for an hour.

2. 2

   Drain and cut into joints.

3. 3

   Put in a stewpan, cover with white stock or water, add onions, herbs, mace, lemon peel, and salt.

4. 4

   Simmer for 45 minutes, lift out rabbit.

5. 5

   Mix flour with milk, add gravy, and heat with butter.

6. 6

   Stir until thick, add rabbit, heat through, and stir in lemon juice before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1435. The excerpt below is the record exactly as published.

a glassful of claret or port. Time, one horn-. Probable cost, 3s. Sufficient for fom- or five persons. Babbit, Fricasseed, White. — Skin, empty, and wash a nice young rabbit, and let it soak in lukewarm water for an hour. Drain it, and cut it into neat joints convenient for serving. Put it into a stewj^an, pour over it as much wliite stock or water as will barely cover it, and add two onions, a bunch of sweet herbs, half a blade of mace, the peel of half a lemon, and a little salt. Simmer all gently together for thi'ee-quarters of an hour, lift out the pieces of rabbit, and put them aside. jMix a dessert-spoonful of flour very smoothly with a tea-cupful of milk or cream, add a tea-cup- ful of the gravy, and put the liquor into a clean saucepan with a slice of butter rolled in flour. Stir it until it boils, then let it simmer gently until it is so tliick that it will coat the spoon. Put the pieces of rabbit into this sauce, and let them get quite hot. Add pepper and salt if required, and at the last moment stir the juice of a lemon into the sauce. Ai-range the pieces of rabbit on a hot dish, pour the sauce over, and garnish with cut lemon. This fri- cassee Avill be very much improved if a dozen or more blanched mushi-ooms are simmered -with the gravy ten minutes before it is taken from the fire. Time, one hour. Probable cost, 3s. Sufficient for foui' or five persons. Babbit, Fricasseed, White (another and a superior way). — Prepare a rabbit as in the last recipe. Dissolve two ounces of butter in a stewpan, sprinkle a little salt and pepper

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