Mock Rabbit

Ingredients

• 1 pound round steak
• 1 egg
• 1/2 pound sausage meat
• 1 onion
• 3 slices moistened bread
• 1/2 pound salt pork
• Salt
• and pepper

Method

1. 1

   Chop or grind the meat.

2. 2

   Chop the onion and cook it in the fat tried out of a small portion of the pork; add the bread and cook a few minutes.

3. 3

   When cool, mix with the other ingredients except the pork; form into a long, round roll, smoothing it by moistening the hands with cold water.

4. 4

   Cut the pork in thin slices; lay them over the loaf and bake for forty minutes in a hot oven.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 30. The excerpt below is the record exactly as published.

1 pound round steak 4 tablespoons bread crumbs V^ teaspoon salt 2 teaspoons chopped onion Milk to moisten the bread Purchase a steak of uniform thickness and remove all the fat. Prepare a filling as follows : Mix together the crumbs, salt, pepper and sage; scald the onions to soften them and to remove the strong flavor, and add them to the crumbs, moistening all with milk. Wipe the steak with a damp cloth; spread the filling evenly over the meat; roll ai^d tie it, sewing the ends to keep it together. Place it in a roasting pan with a little water and bake for about three quarters of an hour, basting frequently. Serve with currant jelly. MOCK RABBIT 1 poimd round steak 1 egg 1/2 poimd sausage meat 1 onion 3 slices moistened bread Vi pound salt pork Salt and pepper

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