Recipe Manuscript

To Make A Friggacy Of Rabbitts

Name: To Make A Friggacy Of Rabbitts
Prep time: PTPT30M
Cook time: PTPT1H30M
Yield: 12
Cuisine: European
Ingredients: 6 rabbits (about 6 kg), cleaned and jointed; 2.5 liters water; 10 g mixed sweet herbs (parsley, thyme, marjoram); 1 strip lemon peel (yellow part only); 1 shallot, finely chopped; 1 anchovy fillet, finely chopped (use salt-packed or tinned); 0.25 tsp freshly grated nutmeg; 3 large egg yolks; 125 ml double cream; 1 small handful fresh herbs, finely chopped (e.g., parsley, chervil, tarragon); 115 g unsalted butter; 8–12 slices bread, cut in triangles and toasted (for sippets); 1 green lemon (substitute with lime or unripe lemon if necessary), thinly sliced for garnish

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make A Friggacy Of Rabbitts

"Take three couple of Rabbitts and clean them well from the blood cutt them into peices and hack them with a knife set them on the fire with a good deal of water let them boyle with some sweet herbs a little lemon pill and a little shallott and an Anchovy some shred Nuttmegg and three eggs yolks beat with a little cream a few herbs in it and thicken in a quarter of a pound of butterr mix it with your sauce shake them well together over the fire so dish them up with sippitts about it and garnish your dish with green lemon"

Note on the Original Text

The recipe is written in a style typical of early 18th-century English household manuscripts: continuous prose, minimal punctuation, no standardized spelling, and little separation between directions and ingredients. There are no quantities or timings specified—culinary knowledge was assumed and recipes often served as memory aids rather than precise instructions. Notable historical spellings include 'friggacy' (fricassee), 'boyle' (boil), 'sippitts' (sippets, meaning bread for soaking up sauce), and 'yolks beat with a little cream.' Modern cookery requires clarifying measurements and processes, but the fundamental technique—a gently simmered rabbit finished with a thickened egg-and-cream sauce—remains true to its 18th-century origins.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

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

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 1707, attributed to Rachel Kirk, and reflects the refined cookery of early 18th-century England. Fricassees, or 'friggacies' as spelled here, were fashionable dishes showcasing lightly braised meats in creamy, aromatic sauces. The addition of anchovy and lemon demonstrates a growing appreciation for complex flavors influenced by French cuisine. Rabbit was a common protein in the period, both accessible to rural households and esteemed at upper-class tables. The use of eggs and cream to enrich the sauce is typical of the 'white fricassee' style that signaled sophistication and wealth.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the time would have used a large iron or copper stewpot for simmering the rabbit over an open hearth, controlling the heat carefully to avoid curdling the rich sauce. Knives and cleavers were required for jointing the fresh rabbits, as well as a sturdy chopping block. A wooden spoon for stirring and an earthenware or pewter bowl for beating the eggs and cream completed the tool kit. Toasting bread for sippets would have been done over embers using a long-handled fork or on a grill grate. Presentation was important, so the final dish would be assembled on a large platter with care taken to arrange the sippets and garnishes attractively.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr 30 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

6 rabbits (about 13 lbs), cleaned and jointed
2 2/3 quarts water
1/3 oz mixed sweet herbs (parsley, thyme, marjoram)
1 strip lemon peel (yellow part only)
1 shallot, finely chopped
1 anchovy fillet, finely chopped (use salt-packed or tinned)
0.25 tsp freshly grated nutmeg
3 large egg yolks
1/2 cup double cream
1 small handful fresh herbs, finely chopped (e.g., parsley, chervil, tarragon)
4 oz unsalted butter
8–12 slices bread, cut in triangles and toasted (for sippets)
1 green lemon (substitute with lime or unripe lemon if necessary), thinly sliced for garnish

Instructions

To prepare this 1707 fricassee of rabbit, begin by cleaning six rabbits (around 13 lbs total) and cutting them into serving pieces.
Place the rabbit pieces in a large pot with about 2 2/3 quarts of water, add several sprigs of mixed sweet herbs (such as parsley, thyme, and marjoram), a strip of lemon peel (without the bitter white pith), one finely chopped shallot, and one anchovy fillet.
Season with a quarter teaspoon of freshly grated nutmeg.
Simmer gently until the rabbit is just tender.
In a separate bowl, whisk together the yolks of three eggs with 1/2 cup of double cream, and finely chop a small handful of herbs to stir in.
When the rabbit is ready, add 4 oz of unsalted butter to the pot and stir until melted.
Off the heat, slowly pour in the egg and cream mixture, stirring constantly to thicken the sauce but not scramble the eggs.
Arrange the rabbit on a platter, ladle over the sauce, surround with crisped or toasted bread sippets, and garnish with slices of fresh green lemon.

Estimated Calories

520 per serving

Cooking Estimates

It usually takes about 30 minutes to prepare the ingredients and workspace, and around 1 hour and 30 minutes to cook the rabbit until tender and finish the dish. This recipe makes 12 servings, and each serving contains roughly 520 calories. Times and values are estimates and can vary.

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.