3/4 stick (6 Tbsp) 75 g butter
4 oz (100 g) bacon rashers, finely chopped
1 young rabbit, jointed
4 medium onions, skinned and chopped
4 cloves
small bunch of mixed herbs (parsley, thyme, marjoram)
1/4 level tsp (1.25 ml) grated nutmeg
salt and freshly ground pepper
3 tbls (25 g) 1 oz flour
2 egg yolks
1 sherry glass white wine
grated rind of 1/2 lemon
4 oz (100 g) bacon rashers, finely chopped
1 young rabbit, jointed
4 medium onions, skinned and chopped
4 cloves
small bunch of mixed herbs (parsley, thyme, marjoram)
1/4 level tsp (1.25 ml) grated nutmeg
salt and freshly ground pepper
3 tbls (25 g) 1 oz flour
2 egg yolks
1 sherry glass white wine
grated rind of 1/2 lemon
method
1. Melt 25 g (1 oz) butter in a large saucepan, add the bacon and fry gently.
2. Add the rabbit pieces and chopped onions and fry for 3 minutes.
3. Add the cloves, herbs (tied in a muslin bag), nutmeg, salt, pepper and 300 ml (3 pint) water; bring to the boil, cover and simmer for 50 minutes.
4. Mix the flour with 50 g (2 oz) butter, pour on some of the stock from the pan to make a thick gravy, return this to the pan, stir well and simmer for 5 minutes.
5. Beat the yolks, add the wine, the lemon rind and pour over the hot, but not boiling, fricassee.
6. Stir well and serve.
2. Add the rabbit pieces and chopped onions and fry for 3 minutes.
3. Add the cloves, herbs (tied in a muslin bag), nutmeg, salt, pepper and 300 ml (3 pint) water; bring to the boil, cover and simmer for 50 minutes.
4. Mix the flour with 50 g (2 oz) butter, pour on some of the stock from the pan to make a thick gravy, return this to the pan, stir well and simmer for 5 minutes.
5. Beat the yolks, add the wine, the lemon rind and pour over the hot, but not boiling, fricassee.
6. Stir well and serve.
serving amount
serves 4
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