Rabbit en Casserole
From Keep the war foods cooking, 1918
Presented as published in 1918. 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 Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 1. The excerpt below is the record exactly as published.
RABBIT EN CASSEROLE. Dress and disjoint a rabbit. Season pieces with salt and pepper, dredge in corn flour, sear to brown in corn oil or oleomargarine. Re- move and place in casserole and cover with hot soup stock, water or skim milk
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