Rabbits in a Fricassee
Ingredients
Directions
Cut the rabbits into pieces: legs, shoulders, and back.
Blanch the pieces in boiling water.
Skim off any impurities.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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