FRICASSED RABBIT
Rabbit, 1. Fat, 2 tablespoon fuls. Egg, 1. , '■ Pine dry breadcrumbs, 1 cup. Onion, 1. Seasoning: Celery, salt, pepper. For sauce: Fat, 2 tablespoonfuls; flour, 3 tablespoonfuls; stock, 2 cups. . , ~ Atethod; Dismember the rabbit. Put odd pieces of liver, heart, etc. in a pot and cover with cold watei and simmer slowly. Sear pieces ot rabbit till brown in the fat. Cover with strained stock from liver, heart, etc. Add seasonings and vegetables and cook very gently til soli. Drain. Dip the pieces ol rabbit in egg and breadcrumbs and drv them in shallow fat. Keep hot on a dish ami pour over them a brown sauce, made by melting the fat, combining the flour with it and stirring till well browned. Add the stock gradually, stir well and cook till thick.
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https://paperspast.natlib.govt.nz/newspapers/ESD19350309.2.123.4
Bibliographic details
Evening Star, Issue 21974, 9 March 1935, Page 19
Word Count
134FRICASSED RABBIT Evening Star, Issue 21974, 9 March 1935, Page 19
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