1. Rabbits
  2. Veal Broth
  3. Parsley
  4. Barberries
  5. Mace
  6. Nutmeg
  7. Butter
  8. Flour
  9. White Wine
  10. Lemons
  • Truss your rabbits close, and boil them off white.
  • For sauce, take the livers, which, when boiled, bruise with a spoon very fine, and take out all the strings
  • Put to this some good veal broth, a little parsley shred fine, and some barberries clean pick'd from the stalks
  • Season it with mace and nutmeg
  • Thicken it with a piece of butter rolled in flour and a little white wine
  • Let your sauce be of a good thickness, and pour it over your rabbits
  • Garnish with lemons and barberries

  • Source: The Frugal Housewife by Sussannah Carter, 1803

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