Barbecued Rabbit

Ingredients

• Take a fat, young rabbit
• place in salt water for 1 hour
• pepper
• salt
• 2 tablespoons of vinegar
• 1 tablespoon of French mustard
• 1 tablespoon of walnut and mushroom catsup
• 1 teaspoon of currant jelly
• a dash of cayenne pepper

Method

1. 1

   Skin and wash rabbit, rub over with melted butter, pepper and salt, put on a broiling iron and broil over a clear fire.

2. 2

   When done, put rabbit in baking pan, spread with butter; set in a hot oven for 10 minutes.

3. 3

   Heat vinegar, mustard, catsup, jelly, cayenne pepper and salt, pour over rabbit, serve hot.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 36. The excerpt below is the record exactly as published.

tablespoons of vinegar, 2 tablespoons of olive oil, salt and pepper, % teaspoon of onion juice, 1 bay leaf and a little parsley. Stir ingredients well together. Lay fillets of fish, or any raw meat, in this dressing for 1 hour before cooking, as it gives it a fine flavor. Beefsteak Pate. Chop 1 pound of round beefsteak until a soft pulp ; season with pepper and salt, also a little of the tender fat chopped fine; mix 2 beaten eggs with 1 pint of sweet milk. Have 1 cup of flour with 1 teaspoon of baking powder sifted in it, add eggs and milk, then stir this into meat, put in pan. Bake in a moderate oven about 1 hour. To Broil Beefsteak. Have steak 1^ inches thick, then put on a hot broiler over coals, sear on one side and then the other, and continue to do so until done. Place on a hot dish, and add pepper and salt and melted butter ; set in oven a few minutes. Baked Calf's Head. Soak head in cold water to cover it, with 1 tablespoon of salt, 2 hours, then wash well. Put in a pot with cold water, 1 sliced onion, 1 teaspoon of thyme, pepper and salt ; boil until meat can be easily removed from the bones, then skin the tongue, also the jaws; put m saucepan with brains, 1 teaspoon ground allspice ; 1 teaspoon cloves, 1 teaspoon cinnamon, 1 small nutmeg grated. Take some of the water in which head was boiled, and thicken with 1 tablespoon of flour; pour on the head, and sprinkle cracker crumbs over it; set in the oven long enough for the gravy to thicken. When taken from the oven add 1 wine glass of good sherry wine. Boil 3 eggs hard, when cold, slice and garnish the dish. Dry Beef Hash. Eun 1 pint of cold beef through grinder, have 1 pint of mash- ed potatoes, ^ coffee cup of cream or milk, 1 teaspoon of chopped onion, salt and cayenne pepper to taste; strew bread crumbs and pieces of butter on top. Place in oven to brown. Broiled Venison. Soak venison in cold salt water 2 hours; cut in slices. When the broiler is hot, grease the bars with olive oil, place steak or slices on broiler, sear quickly, flrst on one side then on the other, turn often. It is best served rare. When done put on a hot dish, pour over melted butter, seasoned with salt and pepper. Serve very hot. 62 KENTUCKY RECEIPT BOOK. Beef With Brown Oravy. Put 3 pounds of roast beef in roasting pan, dredge with flour, add pepper, salt and 1 teacup of boiling water, baste frequently; let it cook 1% hours, then remove the beef. Add % cup of hot water, and cook a few minutes. Breast of Veal. Eemove the bones, spread the meat on a board, flatten with a rolling pin, and. spread with a thick layer of sausage meat, mixed with some bread crumbs, herbs and 3 eggs, then roll the meat and tie with a tape string. Bake in a moderate oven and baste often, cook until done. Eemove the string and put on a hot dish, garnish with slices of lemon, serve with a brown gravy. VealBi Slices of veal from the loin, cut very thin; remove the bone, skin and fat, and pound until % of an inch thick, trim into pieces, 2% by 4 inches. Chop the trimmings fine, with 1 square inch of fat salt pork, for each bird. Add half as much fine cracker crumbs as you have meat ; season highly with salt, pepper, lemon juice) cayenne pepper and onion. Moisten with 1 egg and a little hot water, spread the mixture on each slice nearly to the edge, roll up tight and fasten with skewers, dredge with flour, salt and pepper, fry them slowly in hot butter until a golden browia, then half cover with cream and simmer 20 minutes. Eemove the strings, serve on toast and pour the cream over them, garnish with points of toast and slices of lemon. Barbecued Babbit. Take a fat, young rabbit, skin and wash well, place in salt water for 1 hour, then wioe dry ; rub over with melted butter, pepper and salt, put on a broiling iron and broil over a clear fire; when done, put rabbit in baking pan, spread with butter ; set in a hot oven 10 minutes. Put in a sauceDan 2 tablesnoon of vinegar, 1 tablespoon of French mustard, 1 tablespoon of walnut and mushroom catsup. Let it heat, then add 1 teasT>oon of currant jelly, a dash of cayenne pep- pe

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