2 rabbits, about 3 pounds each, skinned and cut up
(or similar amount of chicken)
4 egg yolks, beaten
2 cups bread crumbs
1/8 teaspoon mace
1/8 teaspoon nutmeg
1/4 cup butter for frying
2 cups brown gravy
1 cup red wine
1/2 pound fresh mushrooms, sliced
2 tablespoons each – butter and flour; mix well
Rub the rabbit pieces with the egg yolks and roll in bread crumbs
to which you have added the mace and nutmeg. Fry in a dutch oven
until well browned. Add the remaining ingredients and stir until
thick. Cover and simmer until tender.