Cut a plump young rabbit into neat joints, and pepper highly. Dis-
solve four ounces of bacon fat or good dripping in a saucepan, put in the
rabbit, and let it steam over a gentle fire until lightly browned and half
dressed. Take it up, drain, and put aside. Wash half a pound of rice,
and put it into a saucepan with a quart of nicely-flavored stock and half a
blade of mace. Let it simmer until it is tender and has absorbed the liquor,
then let it cool, and stir in with it a large slice of fresh butter and the yolks
of four eggs. Butter a deep dish, lay the pieces of rabbit into it, pour
over them a large spoonful of chutnee, and then spread the rice on the
top. Lay the beaten yolks of two eggs✪ Baked Rabbits with Rice upon the rice, and bake the prepa-
ration in a brisk oven. Mrs. J. Gay.
HOW TO DRESS BELGIAN HARE.
Take the hare by the hind feet, letting the head hang downward;
strike a smart blow on the back of the head; cut the throat at once, let-
ting out all the blood. Hang up. Run the knife around the first joint of
the hind legs, cutting the skin, and pass the blade inside the thigh to the
tail. With the hand separate the skin from the flesh, drawing the skin
downward toward the head. Cut the fore legs off at the first joint and
pull up the skin. Use the knife carefully in skinning the head, severing
it at the nose and lip and drawing it off. Slit the belly lengthwise and
remove intestines, excepting the kidneys. The liver and heart are to be
saved; also the head if you wish it, first removing the eyeballs. Wash the
body thoroughly and dry with a cloth. J. S. G.
STEWED HARE»
(Spanish Style.)
Slice one large onion, one chili pepper, and four medium-sized
tomatoes into a stew-pan and bring to a boil. Cut the hare in pieces and
POULTRY AND GAME. 109
put in as soon as boiling; add one teaspoon of salt and enough hot water
to cover✪ Stewed Hare (Spanish Style). When nearly done thicken with flour and butter the size of
an ^^g. Anna Dolittle.
ROAST BELGIAN HARE.
Prepare a stuffing by chopping fine one-quarter pound of salt
pork and a small piece of onion. Pour boiling water over six Bos-
ton crackers, then chop with the pork. Season with sage, salt and pep-
per; add boiling water to moi: ten and stir in one ^^^. Wipe the hare
dry, fill it with the stuffing and lard with small strips of salt pork. Allow
twenty minutes for each pound. Put a piece of butter as large as an ^^✪ Roast Belgian Hare%
in a cup, fill with boiling water and use to baste.
Miss Nettie Martin
FRICASSEED HARE.
Lay the pieces in cold water a little while, drain well and place in
saucepan with pepper and thin slices of salt pork. Cover with water and
let simmer for thirty minutes. Add chopped onion. Make a smooth flour
paste, stir in and let simmer until the meat is tender, then add half a cup
of cream✪ Fricasseed Hare. If too thin add more flour. Boil up once and serve hot.
Mrs. J. M. Van Ness.
RABBIT PIE. ✪ Rabbit Pie
Page 84 · 5 recipe records on this page
Presented as published in 1917. 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
Cut a plump young rabbit into neat joints, and pepper highly. Dissolve four ounces of bacon fat or good dripping in a saucepan, put in the rabbit, and let it steam over a gentle fire until lightly browned and half dressed. Take it up, drain, and put aside. Wash half a pound of rice, and put it into a saucepan with a quart of nicely-flavored stock and half a blade of mace. Let it simmer until it is tender and has absorbed the liquor, then let it cool, and stir in with it a large slice of fresh butter and the yolks of four eggs. Butter a deep dish, lay the pieces of rabbit into it, pour over them a large spoonful of chutney, and then spread the rice on the top. Lay the beaten yolks of two eggs upon the rice, and bake the preparation in a brisk oven. Mrs. J. Gay.
HOW TO DRESS BELGIAN HARE.
Take the hare by the hind feet, letting the head hang downward; strike a smart blow on the back of the head; cut the throat at once, letting out all the blood. Hang up. Run the knife around the first joint of the hind legs, cutting the skin, and pass the blade inside the thigh to the tail. With the hand separate the skin from the flesh, drawing the skin downward toward the head. Cut the fore legs off at the first joint and pull up the skin. Use the knife carefully in skinning the head, severing it at the nose and lip and drawing it off. Slit the belly lengthwise and remove intestines, excepting the kidneys. The liver and heart are to be saved; also the head if you wish it, first removing the eyeballs. Wash the body thoroughly and dry with a cloth. J. S. G.
STEWED HARE»
(Spanish Style.)
Slice one large onion, one chili pepper, and four medium-sized tomatoes into a stew-pan and bring to a boil. Cut the hare in pieces and put in as soon as boiling; add one teaspoon of salt and enough hot water to cover. When nearly done thicken with flour and butter the size of an egg.
Anna Dolittle.
ROAST BELGIAN HARE.
Prepare a stuffing by chopping fine one-quarter pound of salt pork and a small piece of onion. Pour boiling water over six Boston crackers, then chop with the pork. Season with sage, salt and pepper; add boiling water to moisten and stir in one egg. Wipe the hare dry, fill it with the stuffing and lard with small strips of salt pork. Allow twenty minutes for each pound. Put a piece of butter as large as an egg, in a cup, fill with boiling water and use to baste.
Miss Nettie Martin
FRICASSEED HARE.
Lay the pieces in cold water a little while, drain well and place in saucepan with pepper and thin slices of salt pork. Cover with water and let simmer for thirty minutes. Add chopped onion. Make a smooth flour paste, stir in and let simmer until the meat is tender, then add half a cup of cream. If too thin add more flour. Boil up once and serve hot.
Mrs. J. M. Van Ness. RABBIT PIE.
Records on this page
Baked Rabbits with RiceStewed Hare (Spanish Style)Roast Belgian HareFricasseed HareRabbit Pie