Fricassee Rabbit
- 2 young rabbits
- Salt
- Bunch of herbs
- 1 onion, finely minced
- Pinch of mace
- Half a nutmeg
- Pinch of pepper
- 1/2 lb bacon, cut in small thin slices
- 1 cup cream or milk
- 2 eggs, well beaten
- 1 Tbsp butter
- 1 Tbsp flour
- Juice of 1 lemon
Clean the rabbits, cut into joints and soak in salt and water for half an hour. Put into a saucepan with a pint of cold water, herbs, minced onion, pinch of mace, nutmeg, pepper and bacon slices. Cover and stew until tender. Take out the rabbits and set in a dish where they will maintain heat.
Add to the gravy the cream or milk and the well-beaten eggs, stirred in a little at a time. Add the butter and flour mixed with a small amount of milk. Let it boil once.
Remove the saucepan from the fire. Squeeze in the lemon juice, stirring all the while. Pour over the rabbits.
*Be careful not to cook the head or neck.
Add to the gravy the cream or milk and the well-beaten eggs, stirred in a little at a time. Add the butter and flour mixed with a small amount of milk. Let it boil once.
Remove the saucepan from the fire. Squeeze in the lemon juice, stirring all the while. Pour over the rabbits.
*Be careful not to cook the head or neck.
Submitted by Jul 11, 2009
23 min
60 min
83 min