Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 167

Place the rabbit in a saucepan and add

One quart of boiling water,

One large onion with two cloves stuck in it,

Fagot of soup herbs.

Bring to a boiling point and cook gently until the meat is tender. The gravy may be thickened with cornstarch.

Season with pepper, salt and finely minced parsley.

To make a rabbit pie place the fricasse of rabbit in a baking dish and cover with a crust. Bake for thirty-five minutes in a hot oven.