Baked Rabbit
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 26. The excerpt below is the record exactly as published.
Baked Rabbit—Cut rabbit up and place in pan of hot water. Simmer about 20 minutes. Remove from water, drain, and sprinkle meat with salt and Pure Gold pepper. Dip in flour, egg and crumbs. Place in a well-greased pan and bake 20 minutes in a hot oven. Baste with bacon dripping. Arrange on platter and pour over it thickened gravy
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