Frigedel of Rabbit

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Time: Cook: 15 min Total: 15 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

For the Frigedel

meat from the legs of the rabbits that the fillets have been taken from ↝ Game meat, rabbit, wild, raw [Lamb, Veal, and Game Products]
a little parsley ↝ Parsley, raw [Not included in a food category]
a small onion ↝ Onions, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two slices of bread ↝ Bread, vegetable [Yeast breads]
sweet milk ↝ Milk, NFS [Milk, reduced fat]
one egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For Frying

oil or fat for frying ↝ Oil, safflower [Fats and Oils]

For Serving

a brown sauce with capers in it

Instructions (9)

Pick the meat from the legs of the rabbits that the fillets have been taken from.
Chop the meat fine with a little parsley, a small onion, pepper, and salt.
Soak two slices of bread in sweet milk.
Press out the milk from the soaked bread.
Add the soaked bread to the minced rabbit mixture.
Add one egg to the mixture.
Form the mixture into an oval shape.
Fry the oval shape for fifteen minutes until it is a light-brown colour.
Serve with a brown sauce with capers in it.

Original Text

FRIGEDEL OF RABBIT.

Pick the meat from the legs of the rabbits that the fillets have been taken from; chop fine with a little parsley, a small onion, pepper, and salt. Soak two slices of bread in sweet milk; press out the milk; and add to the minced rabbit one egg, and form into an oval shape and fry for fifteen minutes a light-brown colour. Serve with a brown sauce with capers in it.

Notes

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