Leave the saddle attached to the hind legs. Lay in roasting pan
outside up. Season with salt and pepper, and rub thickly with but-
SWELL PICKINGS 8 1
ter. Put into hot oven and when it begins to brown you begin to
baste with yi cup of heated cream, either sweet or sour, or evapo-
rated milk, and lower oven temperature to moderate. A young
rabbit will be done in ^ hour. An older one may take as long as
i^ hours and it's great cooked country style, that is, basted with
buttermilk, which helps the tendering process. No other seasonings
are necessary beyond more and more buttermilk as evaporation
takes place. A bay leaf or % teaspoon crumbled sage✪ Saddle of Rabbit dropped into
the pan at the beginning enhances the gravy.
In Brooklyn we paid 4f^ a quart for buttermilk from an inde-
pendent dairy that had a hard time getting rid of all they produced,
while the milk monopohsts held their price at loj:,.
JUGGED RABBIT
This is a dish which should only be prepared on a fire con-
stantly kept going for heating purposes, because it takes so long
to cook. In England we often had it cooked on the hob before our
fireplace. And anybody who has a fireplace can do most of his
cooking on it. You can call it jugged hare if you like, but we've
no time for splitting hares, since everything is rabbit to the Ameri-
can butcher.
The following quantities of seasonings are flexible according to
individual taste:
1 ONIONS % TEASPOON POWDERED THYME
6 CLOVES yi TEASPOON SAVORY OR MARJORAM
I TEASPOON CHOPPED PARSLEY >^ TEASPOON GRATED NUTMEG
I TEASPOON GRATED LEMON PEEL
Stick 3 cloves into each onion, mix all the other seasonings to-
gether. Salt and pepper pieces of rabbit and fry brown in butter.
Line the bottom of an earthenware bean pot with bacon strips
and pack down the fried rabbit, scattering the seasonings in as
you proceed. Place one onion near the bottom and the other near
the top. Add the juice of an orange, or other fruit juice mixed
with I cup of wine or cider and i cup of meat broth. (The broth
can be made of i beef cube.) Or add i cup of ale or beer and i cup
of water✪ Jugged Rabbit. Seal the cover tight with flour and water paste. Set in
82 MOST-FOR-YOUR-MONEY COOK BOOK
a large kettle of cold water and after it boils cook 4 hours, more or
less, depending on age of the rabbits. If you have even, slow heat,
the kettle of water may be dispensed with. Or the pot may be set
in a slow oven. Take up meat, keep hot, skim fat off the liquid,
strain, and thicken with flour worked smooth with a little water and
poured in through a sieve; boil 3-5 minutes. Put rabbit back in
bean pot, pour gravy over and put it on the table. If the rabbit is
fresh-killed save the blood to mix with the gravy.
Small onions, boiled and then caramelled in butter with a tea-
spoon of sugar, go with any dish of rabbit, or hare, as does a puree
of boiled chestnuts.
s^
IX
Good
Gravies
I
The best of all gravies is broiled steak juice that follows the
knife and collects in the hot platter, mingled with the dribblings of
butter which was spread on the sizzling meat when it was taken
from the grill. Even though one can have a steak like that, there is
never enough dish gravy to give each person more than a taste.
So this great, natural gravy is something to think about wistfully,
rather than to eat.
Page 43 · 2 recipe records on this page
Presented as published in 1938. 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
Leave the saddle attached to the hind legs. Lay in roasting pan outside up. Season with salt and pepper, and rub thickly with but-
ter. Put into hot oven and when it begins to brown you begin to baste with yi cup of heated cream, either sweet or sour, or evaporated milk, and lower oven temperature to moderate. A young rabbit will be done in ^ hour. An older one may take as long as i^ hours and it's great cooked country style, that is, basted with buttermilk, which helps the tendering process. No other seasonings are necessary beyond more and more buttermilk as evaporation takes place. A bay leaf or % teaspoon crumbled sage dropped into the pan at the beginning enhances the gravy.
In Brooklyn we paid 4f^ a quart for buttermilk from an independent dairy that had a hard time getting rid of all they produced, while the milk monopolists held their price at loj:,.
JUGGED RABBIT
This is a dish which should only be prepared on a fire constantly kept going for heating purposes, because it takes so long to cook. In England we often had it cooked on the hob before our fireplace. And anybody who has a fireplace can do most of his cooking on it. You can call it jugged hare if you like, but we've no time for splitting hares, since everything is rabbit to the American butcher.
The following quantities of seasonings are flexible according to individual taste:
1 ONIONS % TEASPOON POWDERED THYME
6 CLOVES yi TEASPOON SAVORY OR MARJORAM
I TEASPOON CHOPPED PARSLEY >^ TEASPOON GRATED NUTMEG
I TEASPOON GRATED LEMON PEEL
Stick 3 cloves into each onion, mix all the other seasonings together. Salt and pepper pieces of rabbit and fry brown in butter. Line the bottom of an earthenware bean pot with bacon strips and pack down the fried rabbit, scattering the seasonings in as you proceed. Place one onion near the bottom and the other near the top. Add the juice of an orange, or other fruit juice mixed with I cup of wine or cider and i cup of meat broth. (The broth can be made of i beef cube.) Or add i cup of ale or beer and i cup of water. Seal the cover tight with flour and water paste. Set in
a large kettle of cold water and after it boils cook 4 hours, more or less, depending on age of the rabbits. If you have even, slow heat, the kettle of water may be dispensed with. Or the pot may be set in a slow oven. Take up meat, keep hot, skim fat off the liquid, strain, and thicken with flour worked smooth with a little water and poured in through a sieve; boil 3-5 minutes. Put rabbit back in bean pot, pour gravy over and put it on the table. If the rabbit is fresh-killed save the blood to mix with the gravy.
Small onions, boiled and then caramelled in butter with a teaspoon of sugar, go with any dish of rabbit, or hare, as does a puree of boiled chestnuts.
Good Gravies
The best of all gravies is broiled steak juice that follows the knife and collects in the hot platter, mingled with the dribblings of butter which was spread on the sizzling meat when it was taken from the grill. Even though one can have a steak like that, there is never enough dish gravy to give each person more than a taste. So this great, natural gravy is something to think about wistfully, rather than to eat.
Records on this page
Saddle of RabbitJugged Rabbit