Home › The Principles of Cookery › Rabbit, Fricasseed, White

Rabbit, Fricasseed, White

Skin, empty, and wash a nice young rabbit, and afterwards dry it well in a soft cloth. Drain it, and cut it into neat joints convenient for serving. Put these into a stewpan, pour over them as much white stock or water as will barely cover them, and add two onions, a bunch of sweet herbs, half a blade of mace, the peel of half a lemon, and a little salt. Simmer all gently together for three-quarters of an hour, lift out the pieces of rabbit, and put them aside. Mix a dessert-spoonful of flour very smoothly with a tea-cupful of milk or cream, add a tea-cupful of the gravy, and put the liquor into a clean saucepan with a slice of butter rolled in flour. Stir it until it boils, then let it simmer gently until it is so thick that it will coat the spoon. Put the pieces of rabbit into this sauce, and let them get quite hot. Add pepper and salt if required, and at the last moment stir the juice of a lemon into the sauce. Arrange the pieces of rabbit on a hot dish, pour the sauce over, and garnish with cut lemon. This fricassee will be very much improved if a dozen or more blanched mushrooms are simmered with the gravy ten minutes before it is taken from the fire. Time, one hour. Probable cost, 3s. Sufficient for four or five persons.