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Classic
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page 119
tender, take them out, strain the liquor in which they were boiled, and then put
all together into a saucepan, with a little salt, a bit of butter as big as a
walnut, and either a spoonful of vinegar or the juice of half a small lemon.
Shake the sauce-pan often, and after it has simmered five or six minutes and you
laid some toasted sippets or slices of bread round the inside of the dish, lay
the minced meat and sauce in the middle, and the split potatoes round it.
Garnish with sliced lemon.
To fricasee a Hare.
Boil the hare with apples, onions, and parsley; when it is tender, shred it
small, then put there to a pint of red wine, one nutmeg, a little pepper and
salt, and two or three anchovies; stir these together, with the yolks of twelve
hard eggs shred small; when it is served up, put in as much melted butter as
will make it moist; garnish the dish with some of the bones, and the whites of
eggs boiled hard, and cut in halves.
To fricasee Rabbits White.
Half roast two young rabbits; then skin and cut them in pieces, using only the
whitest parts; which you must put into a stew-pan, with a sufficient quantity of
white gravy, a small anchovy, a little onion, shred mace, grated lemon-peel, and
nutmeg grated; let it have one boil. Then take a little cream, the
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