Rabbits, white fricassee of. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Cut the rabbits in the same manner as for eating.
  2. Put them into a stewpan with a pint of veal gravy, a little beaten mace, a slice of lemon-peel, and anchovy.
  3. Season with cayenne pepper and salt.
  4. Stew over a slow fire.
  5. When done enough, thicken the gravy with butter and flour.
  6. Strain the gravy and add to it two eggs, mixed with a glass of cream, and a little nutmeg.
  7. Take care not to let it boil.
Original Text
Rabbits, white fricassee of. No. 3. Cut them in the same manner as for eating, and put them into a stewpan, with a pint of veal gravy, a little beaten mace, a slice of lemon-peel, and anchovy, and season with cayenne pepper and salt. Stew over a slow fire, and, when done enough, thicken the gravy with butter and flour; then strain and add to it two eggs, mixed with a glass of cream, and a little nutmeg. Take care not to let it boil.
Notes
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