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Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions by Mary A. Wilson
page 111 of 788 (14%)
Mix well and then turn into a well-greased baking dish and bake for
thirty minutes in a moderate oven.




RABBITS


FRICASSEE OF RABBIT

Place the rabbit in a saucepan and add

One quart of boiling water,
One large onion with two cloves stuck in it,
Fagot of soup herbs.

Bring to a boiling point and cook gently until the meat is tender. The
gravy may be thickened with cornstarch.

Season with pepper, salt and finely minced parsley.

To make a rabbit pie place the fricasse of rabbit in a baking dish and
cover with a crust. Bake for thirty-five minutes in a hot oven.


FRIED RABBIT

Prepare and cook the rabbit as for fricasse and when the meat is
tender lift to drain. Cool. Dip in beaten egg and then roll in fine
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