Fricassee Rabbit
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- 1/2 pint each of milk
- 1 small onion
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Clean a rabbit, cut in 4 quarters, pepper, salt and flour it, fry a delicate brown, dust flour in frying-pan;
- cut in it, very fine, 1 small onion, and parsley, 1/2 pint each of milk and and cream, and pour in frying-pan;
- then put rabbit in to stay 1/4 hour.
- Boil rice dry and put it round the dish with rabbit and gravy in the center.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife