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Simple Fricassee Of Rabbits Cooking Recipe

Below is the quick and easy cooking recipe for Fricassee Of Rabbits.

Skin them, cut them in pieces, soak in warm water, and clean them. Then stew them in a little fresh water, with a bit of lemon peel, a little white wine, an anchovy, an onion, two cloves, and a sprig of sweet herbs. When tender take them out, strain off the liquor, put a very little of it into a quarter of a pint of thick cream, with a piece of butter, and a little flour. Keep it constantly stirring till the butter is melted; then put in the rabbit, with a little grated lemon peel, mace, and lemon juice. Shake all together over the fire, and make it quite hot. If more agreeable, pickled mushrooms may be used instead of lemon.—To make a brown fricassee, prepare the rabbits as above, and fry them in butter to a nice brown. Put some gravy or beef broth into the pan, shake in some flour, and keep it stirring over the fire. Add some ketchup, a very little shalot chopped, salt, cayenne, and lemon juice, or pickled mushrooms. Boil it up, put in the rabbit, and shake it round till it is quite hot.


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