Free Vintage Recipes: Fricasseed Rabbit, circa 1900

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Fricasseed Rabbit

The following recipe was transcribed ver batim from

The Home Comfort Range Cook Book

Circa 1900

Cut up and disjoint the rabbit; put in a stewpan and season with cayenne pepper, salt, and chopped parsley. Pour in a pint of warm water and stew over a slow fire until quite tender, adding when nearly done some bits of butter.

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