Cold Rabbit and Spaghetti

Ingredients

• 6 oz. cooked rabbit
• 2 or 3 oz. cooked ham
• | pt. white sauce
• 1 tea-sp. chopped parsley
• A pinch of nutmeg
• Salt
• Pepper
• I lb. spaghetti
• A few bread-crumbs
• 1 oz. butter

Method

1. 1

   Chop the rabbit and ham finely, removing all skin and gristle.

2. 2

   Cook the spaghetti in boiling water with a little salt until quite soft, then drain, and cut it in small pieces.

3. 3

   Make a sauce with 1 oz. flour, 1 oz. butter, and ½ pint of milk or white stock, and season with white pepper and salt.

4. 4

   Mix the minced meat in a basin with the sauce, adding the nutmeg, parsley, a little grated lemon rind, and, if necessary, more seasoning.

5. 5

   Then grease a pie-dish or fireproof dish, and put into it alternate layers of the meat mixture and spaghetti.

6. 6

   Sprinkle the top with bread-crumbs, put the butter on in small pieces, and bake in a moderate oven until nicely browned.

7. 7

   Serve hot, garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 412. The excerpt below is the record exactly as published.

Cold Rabbit and Spaghetti 6 oz. cooked rabbit. 2 or 3 oz. cooked ham. | pt. white sauce. Grated lemon rind. 1 tea-sp. chopped parsley A pinch of nutmeg. Salt. Pepper. I lb. spaghetti. A few bread-crumbs. 1 oz. butter

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