Rabbit en Casserole
From Australian sunshine cookery book for every housewife, 1920
Can be made with water instead of milk.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 4. The excerpt below is the record exactly as published.
Rabbit en Casserole. Grease the casserole with a little butter, and sprinkle with breadcrumbs and chopped parsley. Line it with two or three strips of bacon. Wash the rabbit well, and cut into neat joints. Lay these in the casserole, sprinkling breadcrumbs, chopped parsley, a little thyme, and a little chopped bacon among them. Cover with milk—about 1 pint—
Cook this with the app: pantry check, scaling, and the assistant.