Panned Rabbit

Ingredients

• 1 rabbit
• Salt
• and pepper
• 2 eggs
• 1 tablespoon chopped parsley
• Little grated nutmeg
• 1/4 cup fine bread crumbs

Method

1. 1

   Divide the rabbit at the joints and stew until tender.

2. 2

   Butter a pan and lay the pieces over the bottom.

3. 3

   Beat the eggs; mix with the other ingredients and spread over the rabbit.

4. 4

   Set in a hot oven and bake until brown.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 40. The excerpt below is the record exactly as published.

PANNED RABBIT 1 rabbit Salt and pepper 2 eggs 1 tablespoon chopped parsley Little grated nutmeg V4 cup fine bread crumbs Divide the rabbit at the joints and stew until tender. Butter a pan and lay the pieces over the bottom. Beat the eggs; mix with the other ingredients and spread over the rabbit. Set in a hot oven and bake until brown. PARTRIDGES Partridges may be split and broiled or stuffed and roasted. Serve with giblet sauce to which a little currant jelly has been added. PHEASANTS Prepare, stuff and roast the same as chicken. Serve with cur- rant jelly and giblet sauce to which a little currant jelly has been added. GUINEA FOWLS Fill and serve like ducks with currant jelly or cranberry sauce. 98 ?rufof°Fo''ur POULTRY AND GAME Family of Four REED BIRDS Clean the birds and dip each in beaten egg; roll in cracker dust which has been seasoned with pepper and salt, and fry in boiling- hot fat. Or broil the birds and serve them on toast with a little pepper and salt. QUAIL Quail may be boiled like chicken and served with currant jelly or roasted. For roasting truss the legs and wings to the body; cover the breast of each with a slice of bacon; and roast for fifteen or twenty minutes, basting frequently with a little water. Serve with giblet sauce to which a little currant jelly has been added. ROASTED GROUSE Clean the grouse the same as chicken; put a small piece of butter inside each bird and truss into shape. Roast in a hot oven twenty- five or thirty minutes, basting frequently with melted butter. Boil the liver until tender; mash it to a paste with butter and seasoning; spread over thin slices of buttered toast moistened with juice from the pan, and lay the grouse on these slices. HAUNCH OF VENISON ROASTED Wipe the meat carefully with a wet cloth and cover with a large sheet of buttered paper. Make a thick paste of flour and water; roll out three quarters of an inch thick; lay over the fat side of the haunch; cover with three or four sheets of thick white paper and tie seciu'ely with cord. Put in a dripping pan and roast, basting frequently to prevent the paper and string from burning. A haunch of tv.'elve poimds will require three hours to roast; a larger one longer. Half an hour before it is done, remove from the oven; cut the strings; take off paste and paper; dredge with flour, salt and pepper; return to the oven and roast to a fine brown. Serve with brown sauce to which a tablespoon of currant jelly has been added. NECK AND SHOULDER OF VENISON Season and roast *he same as mutton and serve with currant jelly. 99 POULTRY AND GAME FamTo'fFJur VENISON STEAK Have the steak cut half an inch thick; broil over a bright fire, turning frequently. When done, season with red pepper and salt. Melt over the fire a tablespoon of currant jelly with a piece of butter the size of an egg; pour over the steaks and serve. lOO RlSS^Vf-L^ur POULTRY AND GAME 101 POULTRY AND GAME FfX"olF°ou? 102 FORCEMEATS, STUFFINGS, ETC. FORCEMEATS, STUFFINGS, ETC. FORCEMEATS are useful for filling timbales and for garnishing other dishes. When intended for balls, the consistency should be tested by poaching a small quantity in boiling water. If too thin, more bread cnmibs should be added. Stuffings are too common to need any introduction. They are what make roast poultry palatable to most people, and a good stuflSng is an addition to any roasted or baked meat. QUENELLES Quenelles are made from any kind of forcemeat shaped into balls or ovals and cooked in boiling salted water. They are served as a garnish to soups or other dishes. CHICKEN FORCEMEAT 3/4 cup raw chicken meat White of 1 egg 1/2 cup fine bread crumbs Salt and red pepper 1/2 cup milk Dash of nutmeg 2 tablespoons butter Chop the chicken very fine and press through a sieve. Cook the bread and milk to a paste; add the butter, eggs and seasonings, and mix with the chicken. HAM FORCEMEAT 1 oimce ham Grated rind of '/^ lemon 2 oimces suet Dash of nutmeg 2 oimces fine bread crumbs Pinch of mace 1 teaspoon chopped parsley 1 egg Vi teaspoon mixed herbs 2 tablespoons milk Salt and pepper Chop the ham and suet fine; mix the dry ingredients; add the egg; season to taste; mix well and use as required. 106 FORCEMEATS, STUFFINGS, ETC. Fi'X°olFour VEAL FORCEMEAT V4 pound lean veal 1 tablespoon chopped parsley 2 oimces beef suet 1 teaspoon onion juice 2 ounces fine bread crumbs Dash of nutmeg Salt and pepper 2 tablespoons niilk 14 teaspoon grated lemon rind 1 egg Chop the veal and suet very fine; mix the dry ingredients thoroughly; add milk and egg; season to taste and use. BEEF FORCEMEAT V2 pound lean beef i/i teaspoon sweet bas Vi pound suet i^ teaspoon thyme 1/2 cup fine bread crumbs

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