Fricasee Rabbit
Clean two young rabbits, cut into joints, and soak in salt and
water half an hour. Put into a saucepan with a pint of cold water,
a bunch of sweet herbs, an onion finely minced, a pinch
of mace, half a nutmeg, a pinch of pepper and half a pound of salt
pork cut in small thin slices. Cover and stew until tender. Take
out the rabbits and set in a dish where they will keep warm. Add
to the gravy a cup of cream (or milk), two well-beaten eggs, stirred
in a little at a time, a tablespoonful of butter, and a thickening
made of a tablespoonful of flour and a little milk. Boil up once;
remove the saucepan from the fire, squeeze in the juice of a lemon,
stirring all the while, and pour over the rabbits. Do not cook the
head or neck of the rabbit.
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