Rabbit Fricassee
2 Young Rabbits
1 Small Anchovy Fillet
1 Small Onion
2 Egg Yolks
Stock (White Gravy)
Mace
Cream
Lemon Juice
Lemon Peel
Butter
Parsley
Roast the rabbits and allow to cool.
Remove the skin and cut into pieces, only use the white parts.
Place into a saucepan with some stock, a small anchovy, a little onion, lemon peel and mace.
Bring to the boil and lower the heat.
Mix the cream, egg yolks, butter (melted?) and a little lemon juice together and add some chopped parsley.
Add the mixture to the saucepan and shake (or stir), but do not allow to boil, as it may curdle.
Garnish with lemon slices and pickles.
A White Fricassy of Rabbets
Take a couple of young rabbets and half roast them; when they are cold take off the skin, and cut the rabbets in small pieces, (only take the white part) when you have cut it in pieces, put it into a stew-pan with white gravy, a small anchovy, a little onion, shred mace and lemon-peel, set it over a stove, and let it have one boil, then take a little cream, the yolks of two eggs, a lump of butter, a little juice of lemon and shred parsley; put them all together into a stew-pan, and shake them over the fire whilst they be as white as cream; you must not let it boil, if you do it will curdle.
Garnish your dish with shred lemon and pickles.
English Housewifry - 1764
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