Recipe Manuscript

A Fricazee Of Rabbits

Name: A Fricazee Of Rabbits
Prep time: PTPT20M
Cook time: PTPT45M
Yield: 4
Cuisine: European
Ingredients: 2 medium rabbits (about 1.2 kg, or substitute with chicken if rabbit is unavailable); 60 grams unsalted butter; 1 medium onion (about 150 grams); 15 grams flat-leaf parsley; 100 ml double cream; Salt and black pepper (to taste)

1764

From the treasured pages of Cookbook of Mary Puleston

Written by Mary Puleston

Culinary Enlightenment (1700 - 1800)European Beginner Dinner Lunch

Original Recipe • 1764

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

A Fricazee Of Rabbits

"Take ye Rabbits & cut ym in peices & lay ym in a stewpan wth a litle buter & onion cover it & let it stew till it is enough yn shread some parsley & put in & shake it up wth some cream & buter & send it up"

Note on the Original Text

The recipe is written in a concise, almost telegraphic style, typical of the period. There are no quantities or timings; cooks were expected to know such things by experience. Spelling reflects 18th-century usage: ‘ym’ for ‘them’, ‘yn’ for ‘then’, ‘wth’ for ‘with’, and ‘shread’ for ‘shred’. Punctuation is minimal, allowing instructions to flow freely. This sparse direction highlights the reliance on oral tradition and the expectation that the reader would be literate in domestic practice, making each recipe a blend of written cue and practical skill.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Mary Puleston - Click to view recipe in book

Title

Cookbook of Mary Puleston (1764)

You can also click the book image above to peruse the original tome

Writer

Mary Puleston

Era

1764

Publisher

Unknown

Background

A tantalizing compilation of 18th-century culinary wisdom, this collection artfully preserves the flavors, techniques, and charms of British cookery before 1764—inviting modern gourmets to savor a taste of history with every recipe.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from a manuscript compiled before 1764 by Mary Puleston, reflecting Anglo-Welsh household cookery in the 18th century. During this period, fricassee was a popular method for preparing delicate meats, beloved for its buttery, creamy sauces and gentle stewing. The Puleston family’s recipes capture a blend of practical domestic skills and the influence of French and English cuisine. Rabbit was a staple meat, abundant and economical, while the use of cream and fresh herbs signals a certain refinement, suited for a well-to-do household.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the era would have used a cast-iron stewpan or heavy-bottomed pot, tending it over a hearth or open fire. A sharp knife was needed for jointing the rabbit, and a wooden spoon or pan-shaker kept sauces silken. Chopping boards were simple and wooden, and bunches of parsley were shredded finely with a small kitchen knife. Cream would be ladled straight from the dairy, and 'shaking up' referred to moving the pan gently to amalgamate butter and cream into a luscious sauce.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 medium rabbits (about 2.6 lb, or substitute with chicken if rabbit is unavailable)
4.5 tbsp unsalted butter
1 medium onion (about 5 oz)
0.5 oz flat-leaf parsley
6 tbsp double cream
Salt and black pepper (to taste)

Instructions

Begin by jointing two medium rabbits (about 2.6 lb total) into serving pieces.
In a large stewpan or deep frying pan, melt 3 tbsp unsalted butter over medium heat.
Add the rabbit pieces along with one finely chopped medium onion (about 5 oz).
Cover and let the mixture stew gently, stirring occasionally, until the rabbit is tender and cooked through—this should take about 45 minutes.
Finely chop a small bunch of flat-leaf parsley (around 0.5 oz) and stir it in.
Add 6 tbsp double cream and another 1.5 tbsp of butter, shaking or swirling the pan so the sauce comes together and glosses the meat.
Taste for seasoning, adding salt and pepper if desired.
Serve hot, preferably with crusty bread or boiled potatoes, as in the spirit of the age.

Estimated Calories

470 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients, and around 45 minutes to cook the dish until the rabbit is tender. Each serving contains about 470 calories, and the recipe makes 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.