Rabbit to Fricassee Brown

Ingredients

• Cut the rabbits as for eating
• fry them in butter
• put them in a tossing-pan with a pint of water
• a tea-spoonful of lemon pickle
• a large spoonful of mushroom ketchup
• a slice of lemon
• cayenne pepper
• salt to taste

Method

1. 1

   Fry the rabbits in butter until light brown.

2. 2

   Add water, lemon pickle, mushroom ketchup, anchovy, lemon, cayenne, and salt.

3. 3

   Stew over a slow fire until done, thicken the gravy, strain it, and pour over the rabbits.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 411. The excerpt below is the record exactly as published.

BBITS, to Fricassee Brown. — Cut the rabbits as for eat- ing ; fry them in butter, a light brown ; put them in a tossing-pan with a pint of water, a tea-spoonful of lemon pickle, a large spoonful of mushroom ketchup, the same of browning, one anchovy, a slice of lemon, cayenne pepper, and salt to taste

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