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Fricassee of Rabbit

6 lb Rabbit [skinned & cut up]
4 Egg yolks [beaten]
2 c Bread crumbs
1/8 ts Mace
1/8 ts Nutmeg
1/4 c Olive oil
2 c Brown gravy
1 c Red wine
1/2 lb Fresh mushrooms, sliced
Salt to taste
2 tb Butter
2 tb Flour


Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and mutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender.

Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistancy for a gravy.


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