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Rabbits White Fricassee Of No 1

(Poultry.) - (The Lady's Own Cookery Book)







Cut the rabbits in slices; wash away the blood; fry them on a slow fire,

and put them into your pan with a little strong broth; seasoning, and

tossing them up with oysters and mushrooms. When almost done, put in a

pint of cream, thickened with a piece of butter and flour.











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