Rabbits Brown

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (8)
  1. Cut the rabbits into pieces as before directed.
  2. Fry them in butter of a light brown.
  3. Put them into a stewpan, with a pint of water, a slice of lemon, an anchovy, a large spoonful of browning, the same of catchup, a teaspoonful of lemon-pickle, and a little chyan pepper and salt.
  4. Stew them over a slow fire till they are enough.
  5. Thicken your gravy with butter and flour.
  6. Strain the gravy.
  7. Dish up your rabbits, and pour the gravy over them.
  8. Garnish with sliced lemon.
Original Text
Rabbits Brown. CUT them into pieces as before directed, and fry them in butter of a light brown. Then put them into a stew- pan, with a pint of water, a slice of lemon, an anchovy, a large spoonful of browning, the same of catchup, a tea- spoonful of lemon-pickle, and a little chyan pepper and salt. Stew them over a slow fire till they are enough, then thicken your gravy with butter and flour, and strain it. Dish up your rabbits, and pour the gravy over them. Garnish with sliced lemon.
Notes
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