Fricandeau of Rabbit

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Take the fleshy portion of a good-sized rabbit, lard the flesh and lay it in a deep baking dish.
  2. Cover it with some highly flavoured stock.
  3. Place a piece of buttered paper over the dish, and bake in a moderate oven till it is tender, basting it frequently.
  4. Lift the rabbit out and keep it hot whilst the gravy is boiling to thicken.
  5. Spread a teacupful of good tomato sauce on a hot dish, lay the rabbit on it, hold a salamander over the larding to crisp it, and pour the gravy over all.
Original Text
Fricandeau of Rabbit. Take the fleshy portion of a good-sized rabbit, lard the flesh and lay it in a deep baking dish, cover it with some highly flavoured stock. Place a piece of buttered paper over the dish, and bake in a moderate oven till it is tender, basting it frequently. Lift the rabbit out and keep it hot whilst the gravy is boiling to thicken. Spread a teacupful of good tomato sauce on a hot dish, lay the rabbit on it, hold a salamander over the larding to crisp it, and pour the gravy over all.
Notes
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