Remove the head ; skin and draw the rabbit ; soak it in cold salt water for one hour and longer if necessary, cl langing the water ; wash in fresh cold water ; wipe it (lr\^ Stuff it with a dressing made of bread crumbs, the heart and liver (previously parboiled in a small amount of water), fat salt pork, a small onion minced and mixed together, seasoned with pepper, salt, and mace, and slightly moistened with the water MANUAL FOR ARMY COOKS. 117 in which the heart and liver Avere jDarboiled ; sew up the opening closely; lay it in a baking pan, hack up] )ermost ; rub it over with butter or beef dripping, dredge it with flour, then lay on thin slices of fat pork. Pour into the pan a pint or more of boiling stock or beef dripping✪ Baked Rabbit, and bake with a moderate lieat. Baste every few minutes. When it is browned turn it over in the pan, baste it, dredge with flour, and continue baking until browned. It should bake in one hour. Serve in a hot dish with a gravy pre- pared as directed in i'eci])e for Gravy for Baked Meats. STEWED RABBIT. 1 rabbit. 1 small onion. ^ pound fat pork. Mace, nutmeg, pepper, and salt✪ Stewed Rabbit. Prepare and clean the rabbit as directed for baking, cut it into pieces, and wash it again in cold water ; mince the onions ; cleanse the pork and cut it into small pieces. Put the rabbit into a pot with a little over a j^int of cold water, together with the onion, pork, and seasoning; cover; simmer until tender, stirring it occasionally. When cooked take it up and set it aside to keep warm. Leave the gravy in the pot and add to it a cup of boiling milk or water. Stir in gradually one well-beaten egg ; then one or two tablespoonfuls of blended flour. Boil one minute, pour it over the rabbit, and serve. It may be served by pouring it into a dish con- taining toasted or fried bread. FRIED RABBIT. Unless the rabbit is tender it is not suitable for frying. Prepare and clean the rabbit as directed iov bak- ing. Cut it into pieces and wash it and dip each I)iece into beaten egg and then into rolled cracker. Put into a frying pan enough lard or beef dripping so 118 MANUAL FOR ARMY COOKS. that when melted it will cover the bottom of the pan abont a quarter of an inch deep. Put in the rabbit, season with 23epper and salt, and fry brown on both sides. When cooked dish the rabbit, set it aside to keep warm, and make a gravy as follows: Put into the pan a small parboiled onion, minced, and one cup of boiling water. Stir in gradually one or two tablespoonfuls of blended browned flour. Stir well and let it boil one minute. Season with pepper, salt, mace, and nutmeg. Pour it over the rabbit, and serve. VEGETABLES. Peas and beans are the most nutritious of all vegetables and contain as much carbon as wheat and almost doiible the amount of nitrogen (muscle- forming food). Cabbage leaves are rich in gluten and therefore nutritious. The mushroom also is said to contain fifty- six per cent of gluten, and dried cauliflower more than either.

AI-modernized reading of the original text

Remove the head ; skin and draw the rabbit ; soak it in cold salt water for one hour and longer if necessary, changing the water ; wash in fresh cold water ; wipe it dry Stuff it with a dressing made of bread crumbs, the heart and liver (previously parboiled in a small amount of water), fat salt pork, a small onion minced and mixed together, seasoned with pepper, salt, and mace, and slightly moistened with the water in which the heart and liver were parboiled ; sew up the opening closely; lay it in a baking pan, hack uppermost ; rub it over with butter or beef dripping, dredge it with flour, then lay on thin slices of fat pork. Pour into the pan a pint or more of boiling stock or beef dripping, and bake with a moderate lieat. Baste every few minutes. When it is browned turn it over in the pan, baste it, dredge with flour, and continue baking until browned. It should bake in one hour. Serve in a hot dish with a gravy prepared as directed in recipe for Gravy for Baked Meats. STEWED RABBIT. 1 rabbit. 1 small onion. ^ pound fat pork. Mace, nutmeg, pepper, and salt. Prepare and clean the rabbit as directed for baking, cut it into pieces, and wash it again in cold water ; mince the onions ; cleanse the pork and cut it into small pieces. Put the rabbit into a pot with a little over a pint of cold water, together with the onion, pork, and seasoning; cover; simmer until tender, stirring it occasionally. When cooked take it up and set it aside to keep warm. Leave the gravy in the pot and add to it a cup of boiling milk or water. Stir in gradually one well-beaten egg ; then one or two tablespoonfuls of blended flour. Boil one minute, pour it over the rabbit, and serve. It may be served by pouring it into a dish containing toasted or fried bread. FRIED RABBIT. Unless the rabbit is tender it is not suitable for frying. Prepare and clean the rabbit as directed for baking. Cut it into pieces and wash it and dip each piece into beaten egg and then into rolled cracker. Put into a frying pan enough lard or beef dripping so that when melted it will cover the bottom of the pan abont a quarter of an inch deep. Put in the rabbit, season with Pepper and salt, and fry brown on both sides. When cooked dish the rabbit, set it aside to keep warm, and make a gravy as follows: Put into the pan a small parboiled onion, minced, and one cup of boiling water. Stir in gradually one or two tablespoonfuls of blended browned flour. Stir well and let it boil one minute. Season with pepper, salt, mace, and nutmeg. Pour it over the rabbit, and serve. VEGETABLES. Peas and beans are the most nutritious of all vegetables and contain as much carbon as wheat and almost doiible the amount of nitrogen (muscleforming food). Cabbage leaves are rich in gluten and therefore nutritious. The mushroom also is said to contain fifty- six per cent of gluten, and dried cauliflower more than either.

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Manual for army cooks