Recipe Manuscript

To Make A Friggacy Of Rabbitts Another Way

Name: To Make A Friggacy Of Rabbitts Another Way
Prep time: PTPT20M
Cook time: PTPT35M
Yield: 4
Cuisine: European
Ingredients: 1 whole rabbit (1.2–1.5 kg), cut into pieces; 50 g unsalted butter, plus another 15 g for finishing; 150 ml beef, chicken, or vegetable broth; 100 ml dry red wine (claret, or Bordeaux-style substitute); 2 teaspoons (10 ml) malt vinegar or vegetable brine (for "pickle"); 75 g mushrooms, finely chopped (button, cremini, or rehydrated dried mushrooms); Salt and pepper to taste

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch

To Make A Friggacy Of Rabbitts Another Way

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 Another Way

"Take your Rabbitts and cutt them in peices and sett them on to fry in butterr and fry them very brown then pour your butterr from them and putt to them a little gravy or broth and clarett and stew them and putt to them a little pickle and a few Mushrooms shred then thicken in with a little butterr and shake them together so serve them upp."

Note on the Original Text

This recipe is written in the brisk, instructional tone typical of early modern English manuscripts: short, run-on sentences, few quantities, and an assumption of the cook’s knowledge. It uses phonetic or variant spellings ('friggacy', 'cutt', 'upp', 'putt'), reflecting the lack of spelling standardization in the 1700s. Directions rely on culinary intuition and customary practice, with minimal detail about times or temperatures—common for handwritten recipes intended for skilled household cooks.

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 comes from an English manuscript cookbook written by Rachel Kirk in 1707. During this era, rabbit was an accessible and esteemed meat, commonly found in both rural and urban households. 'Fricassees' (from the French 'fricassée') were fashionable dishes in Britain, representing the blending of French culinary influence with English ingredients and techniques in the early 18th century. Cooks of the time relied on robust, straightforward seasonings and techniques, enhanced by imported wines like claret and pickling brines, reflecting both local traditions and burgeoning international trade routes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would have used a large iron or brass frying pan or skillet set over an open hearth or a charcoal-burning stove. A sharp knife for jointing the rabbit and a wooden spoon or spatula for stirring and shaking the pan were essential. Butter would be clarified at home, and wines or broths measured by eye or by simple cups. The lack of precise temperature control made the browning and simmering reliant on the cook’s experience.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

35 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

1 whole rabbit (2.5–3.3 lbs), cut into pieces
3.5 oz unsalted butter, plus another 1/2 oz for finishing
2/3 cup beef, chicken, or vegetable broth
1/3 cup dry red wine (claret, or Bordeaux-style substitute)
2 teaspoons (2/3 tablespoon) malt vinegar or vegetable brine (for "pickle")
2.6 oz mushrooms, finely chopped (button, cremini, or rehydrated dried mushrooms)
Salt and pepper to taste

Instructions

To prepare a fricassee of rabbit as described in this early 18th-century recipe, begin by cutting a whole rabbit (about 2.5–3.3 lbs) into pieces.
In a large frying pan, melt 3.5 oz of unsalted butter over medium-high heat and add the rabbit pieces.
Fry them until they are well browned on all sides, then carefully pour off the excess butter.
Add around 2/3 cup of beef, chicken, or vegetable broth and 1/3 cup of dry red wine such as claret (a Bordeaux-style red).
Lower the heat and let the mixture simmer gently.
Season with about 2 teaspoons (2/3 tablespoon) of malt vinegar or the brine from pickled vegetables to replicate the "pickle" of the period.
Add a handful (about 2.6 oz) of finely chopped fresh or rehydrated mushrooms.
Let everything stew together for 15–20 minutes.
Finally, stir in another tablespoon (1/2 oz) of cold butter to thicken the sauce, swirling or shaking the pan to blend.
Serve hot.

Estimated Calories

350 per serving

Cooking Estimates

It usually takes about 20 minutes to prepare the rabbit and other ingredients before you start cooking. Cooking the rabbit, simmering in broth and wine, and finishing the sauce takes about 35 minutes. Each serving has around 350 calories, and the recipe serves 4 people.

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.