Baked Rabbits with Rice

Ingredients

• a plump young rabbit
• four ounces of bacon fat
• half a pound of rice
• a quart of nicely-flavored stock
• a large slice of fresh butter
• the yolks of four eggs
• the beaten yolks of two eggs

Method

1. 1

   Cut the rabbit into neat joints and pepper highly.

2. 2

   Dissolve bacon fat in a saucepan, add rabbit, and steam until lightly browned.

3. 3

   Wash rice and simmer in stock with mace until tender.

4. 4

   Stir in butter and yolks.

5. 5

   Butter a deep dish, lay rabbit pieces, pour chutnee, spread rice, and top with beaten yolks.

6. 6

   Bake in a brisk oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 83. The excerpt below is the record exactly as published.

BAKED RABBITS WITH RICE. 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

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