Creamed Rabbit

Ingredients

• 2 cups cooked meat
• 1/4 cup diced mushrooms
• 3 tablespoons corn flour
• 3 tablespoons oleomargarine
• 2 cups stock
• 1% teaspoons salt
• pepper
• 1/4 teaspoon chopped parsley
• 2 teaspoons mushroom ketchup

Method

1. 1

   Dress and cut up rabbit.

2. 2

   Cook the pieces until meat comes from bone.

3. 3

   Remove from bone and cut in small pieces.

4. 4

   Make a sauce by cooking 3 tablespoons corn flour in 3 tablespoons oleomargarine and then adding 2 cups stock in which rabbit was cooked.

5. 5

   A bit of egg yolk may be used in place of a part of the corn flour as a thickening agent.

6. 6

   Season with salt, pepper, chopped parsley, and mushroom ketchup.

7. 7

   Add meat and mushrooms and sauce.

8. 8

   Heat and serve in pattie shells, in pie, or on corn dodgers.

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 1. The excerpt below is the record exactly as published.

CREAMED RABBIT. (Left over rabbit may be used in this way). Dress and cut up rabbit. Cook the pieces until meat comes from bone. Remove from bone and cut in small pieces. For 2 cups cooked meat use about %4 cup diced mushrooms (this may be omitted). Make a sauce by cooking 3 tablespoons corn flour in 3 tablespoons oleomargarine and then adding 2 cups stock in which rabbit was cooked. A bit of egg yolk may be used in place of a part of the corn flour as a thickening agent. Season with 1% teaspoons salt, pepper, 144 teaspoon chopped parsley, and 2 teaspoons mushroom ketchup

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