Title: Fricassee of Rabbit (Or Chicken)
Categories: Game
Yield: 4 Servings

2 Rabbits; 3 lbs each,
-skinned, cut up (or
-similar amount of chicken)
4 Egg yolks; beaten
2 c Bread crumbs
1/8 ts Mace
1/8 ts 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 tb Each butter & flour; cooked
-together to form a roux

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 . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.