Fried Rabbit with Mustard

Name: Fried Rabbit with Mustard
Yield: Serves 4
Ingredients: 1¼ cups white game stock; 3 strips lemon rind; 1 large egg or 3 egg whites, beaten; ⅓ cup (¾ stick) butter; 2 tablespoons cream; juice of ½ lemon; 1 rabbit liver (optional); 1 tablespoon flour; salt, pepper, and cayenne pepper; salt, pepper, and cayenne pepper; salt, pepper, and cayenne pepper; hind legs of 4 rabbits; homemade bread crumbs made from stale bread; homemade bread crumbs made from stale bread; 1 large egg or 3 egg whites, beaten; 1½ tablespoons mustard powder

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is Eliza Acton’s recipe written in 1840, and adapted by Robin Weir and Caroline Liddell to include mustard, which I think is a great improvement. I have added a few tweakings of my own.

Ingredients

Main course

Ingredients

Method