To Fricassy a Rabbet brown

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 064

Originalrezept:

Take a Rabbet, cut it in Pieces, and grate a little Nutmeg upon it, or Lemon-peel; fry it quick and brown with Butter; then have some strong Broth, in which put Morels and Mushrooms, a few Cocks Combs boil’d tender, Artichoke Bottoms, a little Walnut Liquor, and a Bay-leaf; then roll a Bit of Butter on Flour; shake it well, and serve it up.

Übersetzung:

Hasenfrikassee

Kategorisierung:

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Hauptzutaten: , , , , , , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Fricassy a Rabbet brown", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 064,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-fricassy-a-rabbet-brown (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.