Lapereau en Fricassée

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

a young rabbit ↝ Rabbit [Lamb, goat, game]
an ounce or so of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fine sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
some washed and dried mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a bouquet

Instructions (2)

Cut a young rabbit up into neat pieces, scald them well, then drain off all moisture carefully.
Make an ounce or so of butter hot in the pan and lay into it the rabbit (well dusting the latter with fine sifted flour) with some washed and dried mushrooms and a bouquet, and let it cook.

Original Text · last edited 4 days ago

Lapereau en Fricassée.—Cut a young rabbit up
into neat pieces, scald them well, then drain off all
moisture carefully. Make an ounce or so of butter
hot in the pan and lay into it the rabbit (well dusting
the latter with fine sifted flour) with some washed
and dried mushrooms and a bouquet, and let it cook,

Notes

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