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Rabbits White Fricassee Of No 3

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

Cut them in the same manner as for eating, and put them into a stewpan,

with a pint of veal gravy, a little beaten mace, a slice of lemon-peel,

and anchovy, and season with cayenne pepper and salt. Stew over a slow

fire, and, when done enough, thicken the gravy with butter and flour;

then strain and add to it two eggs, mixed with a glass of cream, and a

little nutmeg. Take care not to let it boil.

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