Baked Rabbit
From Purity flour cookbook, 1917
Pour thickened gravy over the rabbit before serving.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 57. 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. Eemove from water, drain and sprinkle meat with salt and pepper. Dip in Purity Flour, egg and crumbs. Place in well-greased dripping-pan and bake 20 minutes in a hot oven
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