Jugged Rabbit

Ingredients

• 2 rabbits
• an onion
• 2 bay leaves
• 3 cloves
• 4 dozen allspice
• 1 tablespoon of salt
• $ teaspoon pepper
• 1 tablespoon of lemon juice
• 4 tablespoons of cooking sherry
• 4 cup of butter
• 4 tablespoons of flour
• 3 cups water
• 1 tablespoon mushroom catsup

Method

1. 1

   Have the rabbits skinned, draw them, wash carefully, then carve.

2. 2

   Roll in flour, brown in butter on both sides.

3. 3

   In the frying pan, stir remaining flour until smooth, add water and cook for 10 minutes.

4. 4

   Pour over meat in a stewpan, add spices, salt, pepper, and uncut onion.

5. 5

   Cover and simmer for 14 hours, then add wine, lemon juice, and catsup.

6. 6

   Serve with boiled rice.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 17. The excerpt below is the record exactly as published.

JUGGED RABBIT.—American wild rabbits are equal in flavor to the English hare. For 6 persons take 2 rab- bits, an onion, 2 bay leaves, 3 cloves, 4 dozen allspice, 1 tablespoon of salt, $ teaspoon pepper, 1 tablespoon of lemon juice, 4 tablespoons of cooking sherry, 4 cup of butter, 4 tablespoons of flour, 3 cups water, 1 tablespoon mushroom catsup

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