Baked Rabbit

Ingredients

• Disjoint a large rabbit
• Cut % pound of bacon in slices
• Add flour to the fat
• Mince 1 carrot
• 1 onion finely
• Add sufficient salt

Method

1. 1

   Fry bacon to a delicate brown, remove it, and brown the rabbit in the fat.

2. 2

   Place the meat in a casserole.

3. 3

   Add flour to the fat in the frying pan and then sufficient water to make a gravy.

4. 4

   Add minced carrot and onion to the gravy.

5. 5

   Pour the hot gravy over the rabbit, cover the casserole, and cook in a moderate oven for 2 hours.

Nutrition per serving

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 68. The excerpt below is the record exactly as published.

Baked Rabbit Disjoint a large rabbit. Cut % pound of bacon in slices and fry to a delicate brown. Remove the bacon and brown the rabbit in the fat. Place the meat in a casserole. Add flour to the fat in the frying pan and then sufficient water to make a gravy. Mince 1 carrot and 1 onion finely and add to the gravy. Add sufficient salt

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