Baked Rabbits with Rice

Ingredients

• Cut a plump, young rabbit into joints
• 4 oz. of bacon fat or good dripping
• 1/2 lb. of rice
• 1 qt. of nice-flavored stock
• 1/2 blade of mace
• a large slice of fresh butter
• the yolks of 4 eggs
• the beaten yolks of 2 eggs

Method

1. 1

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

2. 2

   Wash rice, put in a saucepan with stock and mace, simmer until tender.

3. 3

   Let cool and stir in butter and yolks of 4 eggs.

4. 4

   Butter a deep dish, lay rabbit pieces, pour over chutney, spread rice on top, lay beaten yolks of 2 eggs on rice, and bake in a brisk oven.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 245. The excerpt below is the record exactly as published.

BAKED RABBITS WITH RICE.— Cut a plump, young rab- bit into joints, and pepper highly. Dissolve 4 oz. of bacon fat or good dripping in a saucepan, put in the rabbit, and let it steam over a gentle fire until lightly browned.. Take it up, drain, and put aside. Wash J/$ lb. of rice, put it in a saucepan with a qt.» of nice-flavored stock and Yz blade of mace. Let it simmer until it is tender and has absorbed the liquor, let cool and stir in a large slice of fresh butter and the yolks of 4 eggs. Butter a deep dish, lay the pieces of rabbit into it, pour over them a large spoonful of chutney, and spread the rice on the top. Lay the beaten yolks of 2 eggs

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