Browned Rabbit

Ingredients

• Cut a young, fat rabbit in halves
• Dot generously with butter
• dredge with flour
• Season with salt

Method

1. 1

   Brown on both sides in a hot oven.

2. 2

   When cooked, place the rabbit on a warm platter, thicken the drippings with flour and add milk or water to make a gravy.

3. 3

   Pour this hot gravy over the rabbit just before serving.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 68. The excerpt below is the record exactly as published.

Browned Rabbit Cut a young, fat rabbit in halves and place these in a greased pan. Dot generously with butter and dredge with flour. Sea- son with salt. Brown on both sides in a hot oven. When cooked, place the rabbit on a warm platter, thicken the drippings with flour and add milk or water to make a gravy. Pour this hot gravy over the rabbit just before serving. Baked Rabbit Disjoint a large rabbit. Cut % pound of bacon in slices and fry to a delicate brown. Remove the bacon and brown the rabbit in the fat. Place the meat in a casserole. Add flour to the fat in the frying pan and then sufficient water to make a gravy. Mince 1 carrot and 1 onion finely and add to the gravy. Add sufficient salt to suit the family's taste and pour the hot gravy 140 WILD GAME 141 over the rabbit. Cover the casserole and cook in a moderate oven 2 hours. Rabbit, Hawaiian Style 1 rabbit 4 large onions 3 large potatoes 14 cupful sour cream % cupful tomatoes salt, pepper and butter Cut meat from the back and hind quarters. With a potato masher flatten every piece and cut into 1 inch sections. Pare and slice the potatoes ; peel and slice the onions. Put a layer of potatoes in an earthenware or glass baking dish, then a layer of meat and a layer of onion. Add V2 teaspoonful of salt and i/4 teaspoonful of pepper. Add a layer of tomato and dot with butter. Eepeat until all the material is used. Pour the sour cream over the top^ cover the dish, place it in a pan of boiling water and cook in the oven for at least 2 hours. Mrs. Rankin's Quail 6 quail 1 cupful cream 1 teaspoonful salt water % cupful butter flour Dress the birds and leave whole. Salt well and let stand a few minutes. Place the butter in a frying pan on top of the stove, roll the quail in flour and place in the hot butter, add % cupful of water and cover tightly. Cook slowly about 2 hours. Turn the quail from time to time during the first half hour of cook- ing; then place them in the oven the rest of the time, adding water as is needed. When the meat is tender and is a rich golden brown, add the sweet cream, simmer 5 minutes and serve at once. Quail on Toast Dress the quail, cut every bird in halves, roll in flour and season with salt

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