Barbecued Rabbit
From Standard Paper-Bag Cookery, 1912
Serve with currant jelly sauce.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 23. The excerpt below is the record exactly as published.
ble oil or melted butter, put in buttered bag and bake in gas oven or hot coal oven. Lay on a hot platter, season with salt and pepper, spread with a rounding tablespoonful butter stirred with a tablespoonful finely minced parsley, garnish with watercress and little moulds or spoonfuls of cranberry jelly and serve. Quail. — As for cooking quail there is no better way than to roast them plain, with plenty of red pepper and a little salt. For those who prefer, an excellent way is to serve them with bacon, which supplies the fat which all game birds lack. Take a half dozen quail, wipe with a damp cloth, split them and break the leg bones. Mix together a tea- spoonful of pure olive or cotton seed oil, a dash of cay- enne and a tiny bit of salt. Brush the birds with this mix- ture and put in well greased bag, seal, put in oven and roast fifteen minutes. Arrange six slices of delicately browned toast on a hot platter, place the birds on the slices and baste with a mixture of good butter, minced parsley and the juice of a half dozen lemons. Garnish with slices of crisped bacon and watercress. Quail No. 2. — Place four quail in a wooden dish with a link of sausage between the birds and a strip of bacon 56 STANDARD PAPER BAG COOKERY laid on each. Put in bag, seal, and bake twenty-five minutes. Stuffed Quail. — Put into each bird a half prune or fat raisin, with a bit of butter and a few well seasoned bread crumbs. Wrap each bird in a slice of bacon, fastening with string or tooth picks and put in well but- tered bag. Seal and place on broiler and bake about twenty-five minutes, reducing the heat during the last half of the time. Rabbit Cookery. — In selecting a rabbit the principal thing is to find out the age and also how long hung. A rabbit should be ripe but not gamy. Unless in cold storage, they should not be kept for more than two or three days. The age of a rabbit may be determined by testing the paw. If there is a little nut there and the paw may be broken readily between the thumb and finger the rabbit is young. If the nut has disappeared and the paw resists pressure, the rabbit is too venerable for anything but a stew. In dressing a rabbit there is a little secret that enables the cook to dispose of the gamy odor that so many object to. If the thin, muscu- lar membrane that extends from the flank over the in- testines is carefully removed before cooking, the strong flavor will go with it, leaving the flesh delightfully sweet. The gall bladder in the liver must also be re- moved with extreme care, so as not to break it. Barbecued Rabbit. — Open plump young rabbits all the way down the under side, wash and clean thoroughly. Lay out flat in a pan of salt and water for an hour, with a weighted plate or saucer on top to hold under the water. Wipe dry and gash across the backbone in eight or ten places and having brushed it over with olive oil STANDARD PAPER BAG COOKERY 57 or melted butter, bag and bake in a hot oven forty-five minutes. Lay on a hot dish, season with salt, pepper and plenty of melted butter, then set in the oven for the butter to soak in. Heat in a small cup two tablespoonfuls vine- gar with one of made mustard and brush over the rabbit while boiling hot. Garnish with parsley and watercress
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