Rabbits, white fricassee of. No. 1.

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 13 days ago
Not a recipe: No

Ingredients (8)

rabbits ↝ Rabbit [Lamb, goat, game]
a little strong broth
seasoning ↝ Spices, poultry seasoning [Spices and Herbs]
oysters ↝ Oysters, raw [Shellfish]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a piece of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a piece of butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (2)

Cut the rabbits in slices; wash away the blood; fry them on a slow fire, and put them into your pan with a little strong broth; seasoning, and tossing them up with oysters and mushrooms.
When almost done, put in a pint of cream, thickened with a piece of butter and flour.

Original Text

Rabbits, white fricassee of. No. 1.

Cut the rabbits in slices; wash away the blood; fry them on a slow fire, and put them into your pan with a little strong broth; seasoning, and tossing them up with oysters and mushrooms. When almost done, put in a pint of cream, thickened with a piece of butter and flour.

Notes

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