Rabbit to Fricassee White

Ingredients

• Cut, and put into a tossing-pan
• with a pint of veal gravy
• a teaspoonful of lemon pickle
• one anchovy
• cayenne pepper
• salt
• the yolks of two eggs
• a gill of cream
• a little nutmeg grated in

Method

1. 1

   Stew the rabbit with veal gravy, lemon pickle, anchovy, cayenne, and salt over a slow fire.

2. 2

   Thicken with flour and butter, strain, then add egg yolks mixed with cream and nutmeg.

3. 3

   Do not let it boil.

Nutrition per serving

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.

one anchovy, a slice of lemon, cayenne pepper, and salt to taste ; stew them over a slow fire till they are done enough ; thicken the gravy, and strain in ; dish up the rabbits, and pour the gravy over them. RABBITS, to Fricassee White. — Cut, and put into a tossing- pan, as before, with a pint of veal gravy, a teaspoonful of lemon pickle, oue an- chovy, a slice of lemon, a little beaten mace, cayenne pepper, and salt; stew them over a slow fire; when they are done enough, thicken with flour and butter ; strain it ; then add the yolks of two eggs, mixed with a gill of cream, and a little nutmeg grated in

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