A delicious flavor is imparted to boiled duck by boiling
with it 1 large onion, 1 tablesp vinegar, and about i/^ teasp
sage✪ Boiled or Roasted Duck, besides salt and pepper. When tender, remove the
duck, boil down the liquor, skim off the fat, thicken with a
little flour browned in a pan with some butter, return the
duck to the gravy, and let simmer a few minutes. To roast,
if the duck is very fat or old, parboil it first, with a pinch
of baking soda, then stuff with any preferred d«*essing, (the
English use raisins, prunes or apples in the dressing), pin
a few thin slices of salt pork across the breast with wooden
toothpicks, and baste often. Onions, sage and salt pork
combine very nicely with the duck flavor. Another nice way
is to joint, season with salt, pepper and sage, roll in flour,
and put in layers in a small pan, with minced onion and bits
of butter between, ending with a layer of onions, bread crumbs
and butter. Then fill the pan half full with water or milk,
cover closely, and bake about 2 hours, removing the upper
pan during the last ^/^ hour, to brown nicely. — [A. G., Mass.
Baked Jack Rabbit
If "jack" is old, after dressing, parboil for 3 to 5 minutes,
adding about 1 teasp soda to the hot water, and then drain.
Fasten slices of salt pork across the back of the rabbit, with
•wooden toothpicks. This imparts a good flavor and prevents
the drying out of the meat. Season and dredge well with
flour, and put a few bits of butter around the rabbit in the
pan, adding a very little water, and about 1 tablesp vinegar✪ Baked Jack Rabbit.
Baste often. When done thicken the gravy with a little
flour. — [Mrs. W. H., Kan.
Curried Rabbit
Wash and joint the rabbit and dredge each piece with
flour. Put the gpod trimmings and a few scraps of meat
172 FARM AND HOME COOK BOOK
with 2 large onions, 1 carrot, sliced, a small pinch of herbs,
6 pepper corns, and 1 tahlesp curry powder in a saucepan
with enough cold water to cover, and simmer for 1^ hours,
and then strain off the liquor. Fry 1 small minced onion
a light brown in 1 tablesp drippings, add 1 tablesp curry
paste✪ Curried Rabbit, and stir over the fire about 10 minutes, then add the
stock, and when it has come to a boil, draw it to the side
and let it simmer. The sauce may be thickened with a
little flour. While this is simmering prepare the rabbit as
follows. Fry the flour-dredged joints brown in a little
drippings, with 1 onion, then add to the curry sauce, and
let stand on the back of the range to simmer very slowly
about 1 hour. Just before serving add a little lemon juice,
and pepper and salt to taste, and serve hot, with boiled rice
and red currant jelly. — [M. L. D., Scotland.
Stewed Rabbit ✪ Stewed Rabbit
Page 113 · 4 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A delicious flavor is imparted to boiled duck by boiling with it 1 large onion, 1 tablesp vinegar, and about i/^ teasp sage, besides salt and pepper. When tender, remove the duck, boil down the liquor, skim off the fat, thicken with a little flour browned in a pan with some butter, return the duck to the gravy, and let simmer a few minutes. To roast, if the duck is very fat or old, parboil it first, with a pinch of baking soda, then stuff with any preferred dressing, (the English use raisins, prunes or apples in the dressing), pin a few thin slices of salt pork across the breast with wooden toothpicks, and baste often. Onions, sage and salt pork combine very nicely with the duck flavor. Another nice way is to joint, season with salt, pepper and sage, roll in flour, and put in layers in a small pan, with minced onion and bits of butter between, ending with a layer of onions, bread crumbs and butter. Then fill the pan half full with water or milk, cover closely, and bake about 2 hours, removing the upper pan during the last ^/^ hour, to brown nicely. — [A. G., Mass.
Baked Jack Rabbit
If "jack" is old, after dressing, parboil for 3 to 5 minutes, adding about 1 teasp soda to the hot water, and then drain. Fasten slices of salt pork across the back of the rabbit, with •wooden toothpicks. This imparts a good flavor and prevents the drying out of the meat. Season and dredge well with flour, and put a few bits of butter around the rabbit in the pan, adding a very little water, and about 1 tablesp vinegar. Baste often. When done thicken the gravy with a little flour. — [Mrs. W. H., Kan.
Curried Rabbit
Wash and joint the rabbit and dredge each piece with flour. Put the gpod trimmings and a few scraps of meat
with 2 large onions, 1 carrot, sliced, a small pinch of herbs, 6 pepper corns, and 1 tablesp curry powder in a saucepan with enough cold water to cover, and simmer for 1^ hours, and then strain off the liquor. Fry 1 small minced onion a light brown in 1 tablesp drippings, add 1 tablesp curry paste, and stir over the fire about 10 minutes, then add the stock, and when it has come to a boil, draw it to the side and let it simmer. The sauce may be thickened with a little flour. While this is simmering prepare the rabbit as follows. Fry the flour-dredged joints brown in a little drippings, with 1 onion, then add to the curry sauce, and let stand on the back of the range to simmer very slowly about 1 hour. Just before serving add a little lemon juice, and pepper and salt to taste, and serve hot, with boiled rice and red currant jelly. — [M. L. D., Scotland.
Stewed Rabbit
Records on this page
Boiled or Roasted DuckBaked Jack RabbitCurried RabbitStewed Rabbit