| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | English | Game | 4 | Servings |
INGREDIENTS
| 2 | Rabbits, 3 lbs each | |
| skinned cut up or | ||
| similar amount of | ||
| chicken | ||
| 4 | Egg yolks, beaten | |
| 2 | c | Bread crumbs |
| 1/8 | t | Mace |
| 1/8 | t | Nutmeg |
| 1/4 | c | Butter for frying |
| 2 | c | Brown gravy, see recipe |
| 1 | c | Red wine |
| 1/2 | lb | Sliced fresh mushrooms |
| Salt to taste | ||
| 2 | T | Each butter & flour, cooked |
| together to form a roux |
INSTRUCTIONS
When the English hit the New World, they were not very well prepared to deal with the wild. Had the real Native Americans, the Indians, not taught the English how to live in the wilderness, all would have died, we are sure. Enough died as it was, but those who survived learned to use the woods and wild foods carefully. The rabbits that were running loose in the New England woods were probably pretty tough creatures, but this old English method of cooking them could soften up the most stubborn critter. (Chicken may be substituted.) Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and nutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients and stir until thick. Cover and simmer until tender. This is great along with a Carrot Pudding and a nice green salad. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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