Braised Rabbit or Squirrel

Ingredients

• a young squirrel or rabbit
• rub each piece with salt
• rub each piece with pepper
• a trifle of mace
• three tablespoons of flour
• a cup of tomatoes

Method

1. 1

   Skin and clean the meat, rub with salt, pepper, and mace, dredge with flour, and sauté until brown.

2. 2

   Add flour to the pan to make gravy, then pour over the meat in a pot with tomatoes.

3. 3

   Cover and cook for three hours.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 86. The excerpt below is the record exactly as published.

Braised Rabbit or Squirrel Skin and clean a young squirrel or rabbit. Cut into pieces for frying ; rub each piece with salt and pepper, and dust with a trifle of mace ; dredge well with flour and saute to a rich brown in half butter and half lard. Remove the meat from the pan, add three tablespoons of flour, and stir until it is brown. Add enough soup stock or hot water to make a gravy as thick as cream. Place the meat in a porcelain-lined pot, or earthenware '* cooking-crock," or casserole, pour over it the gravy and a cup of tomatoes

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