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Fried Rabbit | Chef Cecil | Chef Cecil

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Fried Rabbit

Name: Fried Rabbit
Cuisine: Southern American
Ingredients: rabbit; beaten eggs; fine bread crumbs; salt and pepper; butter and sweet lard; flour for thickening; milk or cream; onion sauce; sliced lemon for garnish

A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Serve hot with onion sauce. (See SAUCES.) Garnish with sliced lemon.

✨ Vintage Recipe

View source details

UpdatedLast updated5 months ago

Original Historical Recipe

Preserved exactly as written in the original source

Original Ingredients

rabbit
beaten eggs
fine bread crumbs
salt and pepper
butter and sweet lard
flour for thickening
milk or cream
onion sauce
sliced lemon for garnish

Original Instructions

1
After the rabbit has been thoroughly cleaned and washed, put it into boiling water, and let it boil ten minutes
2
Drain it, and when cold, cut it into joints
3
Dip into beaten egg, and then in fine bread crumbs; season with salt and pepper
4
When all are ready, fry them in butter and sweet lard, mix over a moderate fire until brown on both sides
5
Take them out, thicken the gravy with a spoonful of flour, turn in a cup of milk or cream; let all boil up, and turn over the rabbits
6
Serve hot with onion sauce
7
Garnish with sliced lemon