Name: Fricassee Rabbit
Cuisine: American
Ingredients: 2 young rabbits; 1 saucepan with a pint of cold water; 1 bunch of sweet herbs; 1 pinch of mace; 1 nutmeg; 1 pinch of pepper and half a pound of salt pork cut in small thin slices; 1 dish where they will keep warm; 10 eggs; 1 little at a time; 1 tablespoonful of butter; 1 thickening made of a tablespoonful of flour and a little milk; 1 lemon

Original Recipe

Clean two young rabbits, cut into joints, and soak in salt and water half an hour. Put into a saucepan with a pint of cold water, a bunch of sweet herbs, an onion finely minced, a pinch of mace, half a nutmeg, a pinch of pepper and half a pound of salt pork cut in small thin slices. Cover and stew until tender. Take out the rabbits and set in a dish where they will keep warm. Add to the gravy a cup of cream (or milk), two well-beaten eggs, stirred in a little at a time, a tablespoonful of butter, and a thickening made of a tablespoonful of flour and a little milk. Boil up once; remove the saucepan from the fire, squeeze in the juice of a lemon, stirring all the while, and pour over the rabbits. Do not cook the head or neck.

skillet

Saucepan

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1

Clean two young rabbits, cut into joints, and soak in salt and water half an hour.
2

Put into a saucepan with a pint of cold water, a bunch of sweet herbs, an onion finely minced, a pinch of mace, half a nutmeg, a pinch of pepper and half a pound of salt pork cut in small thin slices.
3

Cover and stew until tender.
4

Take out the rabbits and set in a dish where they will keep warm.
5

Add to the gravy a cup of cream (or milk), two well-beaten eggs, stirred in a little at a time, a tablespoonful of butter, and a thickening made of a tablespoonful of flour and a little milk.
6

Boil up once; remove the saucepan from the fire, squeeze in the juice of a lemon, stirring all the while, and pour over the rabbits.
7

Do not cook the head or neck.

Fricassee Rabbit

Original Recipe

Ingredients

Required Gear

Instructions