Baked Rabbit

Ingredients

• a young and fresh rabbit
• a dressing made of bread crumbs
• the heart and liver (previously parboiled)
• fat salt pork
• a small onion
• a pint or more of boiling stock or beef dripping
• rub it over with butter or beef dripping
• dredge it with flour

Method

1. 1

   Remove the head, skin, and draw the rabbit.

2. 2

   Soak in cold salt water for one hour, changing the water.

3. 3

   Wash in fresh water, wipe it, and stuff with a mixture of bread crumbs, parboiled heart and liver, fat salt pork, minced onion, and seasonings.

4. 4

   Sew up the opening, place in a baking pan, rub with butter, dredge with flour, and lay on slices of fat pork.

5. 5

   Pour in boiling stock and bake with moderate heat, basting frequently until browned, about one hour.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 49. The excerpt below is the record exactly as published.

BAKED RABBIT. The cleft in the lip of a young and fresh rabbit is narrow, the ears so tender they can be easily torn ; claws smooth and sharp. Old rabbits are the reverse of this. 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

Cook this with the app: pantry check, scaling, and the assistant.