Jugged Rabbit

Ingredients

• Have the rabbit skinned by the butcher.
• Heat half a cupful of butter
• Put into the fat in the frying pan two tablespoons of flour.
• Add three cups of water.
• Add salt, pepper, a little spice.
• 1 tablespoon lemon juice
• 1 tablespoon mushroom ketchup
• 6 tablespoons sherry (may be omitted)

Method

1. 1

   Cut rabbit into pieces and roll in flour.

2. 2

   Brown in butter, then transfer to a stew pan.

3. 3

   Stir flour into fat, add water, and pour over meat.

4. 4

   Cover and simmer until tender, about 1.5 hours.

5. 5

   Add lemon juice, mushroom ketchup, and sherry before serving.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 13. The excerpt below is the record exactly as published.

Jugged Rabbit Have the rabbit skinned by the butcher. Draw it and wash quickly. Cut into pieces and roll each piece in flour. Heat half a cupful of butter in a frying pan and put the meat in, to brown well on all sides. Remove the meat to a stew pan. Put into the fat in the frying pan two tablespoons of flour. Stir until brown. Add three cups of water. Cook ten minutes and pour this gravy over the meat in the stew pan. Add salt, pepper, a little spice and small onion, uncut. Cover closely. Simmer until tender, about one and one-half hours. Then add 1 tablespoon lemon juice 1 tablespoon mushroom ketchup 6 tablespoons sherry (may be omitted

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