Rabbit in Wine

Ingredients

• 1 rabbit dressed
• 1 cup wine
• one finely chopped onion
• salt and pepper

Method

1. 1

   Freeze rabbit for two days.

2. 2

   Thaw and marinate in wine for two hours, turning occasionally.

3. 3

   Brown onion in shortening, add rabbit, salt and pepper.

4. 4

   Cook covered for 20 minutes.

5. 5

   Add wine, cook covered for another 20 minutes.

6. 6

   Add fresh tomatoes or canned tomatoes, cook until done, keeping covered.

As published

This recipe was extracted from Waldensian cookery (1957), page 16. The excerpt below is the record exactly as published.

cup wine. Soak deer meat in this overnight. Roast meat in usual manner. Cook slowly in frying pan 4 onions, 1 leak, 2 cloves garlic, several slices of bacon cut in small pieces. When ingre- dients are done, remove from pan and strain. To the juice add two ounces wine, one can tomato paste and 1 quart tomatoes. Heat. Pour over roast and let simmer for about 30 minutes. —Steve Grill 44 PORK Waldensian Cookery Pork BARBECUE RIBS 3 pounds spare ribs Combine: 14% cups catsup 1 tablespoon prepared mustard 1% cups water 34 cup vinegar 3 tablespoons Worchestershire sauce 3 tablespoons brown sugar 3 teaspoons chilli powder 3 cloves garlic, chopped fine Place ribs in large baking dish. Slice two small onions, spread over ribs. Pour sauce over ribs. Bake in moderate oven 350 degrees 1% hours, or until tender. Serve ribs with hot rice using barbecue sauce for rice. Serves 4. —Mrs. Susanne (Richards) Scaruffi Chicago, Il. PORK CHOPS WITH CHESTNUTS AND RED CABBAGE 6 thick loin pork chops 1 egg, beaten 2 tablespoons butter 25 chestnuts 2 tablespoons flour 1 cup stock 1 teaspoon lemon juice 1 large red cabbage 3 teaspoons chopped parsley salt and pepper Trim and wipe chops. Dip in beaten egg and brown them in melted butter five minutes on each side. Reduce heat, cover and cook 20 minutes longer. Re- move chops and keep in a warm place. Stir the flour in the fat, add salt and Pepper, moisten with stock and sim- mer 10 minutes. While the chops are cooking, combine chestnuts, which have been previously parboiled 20 minutes and peeled, with shredded red cabbage. Boil 15 minutes and drain. Arrange the chops in the center of heated platter, surround with cabbage and chestnuts. Add lemon juice and parsley to the sauce, strain into a gravy bowl and serve with chops. BAR-B-CUED ROAST PORK 1 five-pound pork loin or 8 pork chops, cut about an inch thick 1/3 cup finely chopped onion 1/3 cup finely chopped celery 1% clove garlic, minced 2 tablespoons brown sugar 2 teaspoons prepared mustard 1 can condensed tomato soup 2 tablespoons Worchestershire sauce 2 tablespoons lemon juice or vinegar 4 drops Tobasco sauce Place pork in a Shallow pan and roast in a slow oven (325 degrees) for two hours. Combine sauce ingredients. Mix well and pour over roast. Continue cooking for 142 hours basting frequent- ly. If pork chops are used, brown before adding sauce. Finish cooking in oven. —Mrs. Nelle Garrou Hern WALDENSIAN SAUSAGE 10 pounds coarsely ground fresh pork 6 tablespoons salt to taste 1 tablespoon nutmeg 2 tablespoons cinnamon 1 tablespoon all spice 3 tablespoons coarse ground black pepper 6 tablespoons garlic buttons, chopped fine (optional) Mix and let set over night before stuffing into the casings. Take %4 pound casings. —Mrs. H. F. Martinat Waldensian Cookery PORK 45 a eee Ree eee SAUSAGE AND CABBAGE 1 pound link sausage 1 tablespoon butter or bacon fat 3 tablespoons flour 1 medium cabbage 2 cups hot water salt and pepper 3 to 4 sprigs of parsley 1 sprig of thyme 1 small bay leaf Prick the sausage with a fork and fry in sizzling hot fat until they are well browned. Remove the sausage and add the flour. Brown the flour and Stir in the water. When the flour and water are blended, add parsley, thyme, bay leaf, salt and pepper and bring to a boil. Meanwhile quarter a cabbage and boil 15 minutes. Add the well-drained cabbage and the sausages to the sauce and simmer 30 minutes. Pile the cab- bage in the center of a warm platter. Place the sausages on it. Pour the sauce around the cabbage. BARBECUED PORK CHOPS Have pork chops cut approximately 1 inch thick. Cook over low charcoal coals for approxmiately two hours. Turn and baste often with the sauce below. Salt to taste. 1 bottle tomato Ketchup 1% bottle A-1 Sauce juice from 11% lemons 1 ounce vinegar 1 meduim sized onion, chopped very fine 1 teaspoon salt 1 teaspoon black pepper 34 cup Wesson oil Place in pot and simmer for fifteen minutes. Then add Log Cabin Syrup and Tobasco to taste. This makes enough sauce to baste 10 chops. HAM IN WHITE WINE SAUCE 6 to 8 thin slices uncooked ham 2 tablespoons butter 2 tablespoons flour 1 cup dry white wine salt and pepper Melt butter in frying pan. When the butter is Sizzling hot, brown the ham slices on both sides. Allow five minutes for cooking the ham. Remove the meat, stir in the flour, moisten with white wine, and stir until the sauce begins to thicken. Season with only a little salt, as the ham is quite salty. Add a dash of freshly ground black pepper. Place the slices of ham on a hot platter. Pour the sauce over the ham and garnish with sprigs of parsley. —A. A. Pons MOUSTARDELLA 1 quart blood from freshly killed hog 2 quart crisp lard cracklings, fine 1 good sized hog liver, ground 2 tablespoons cinnamon 1 tablespoon nutmeg 12 garlic buttons, chopped fine 2 cups cooked onions, fried 34 cup salt (boiling takes out some salt) Let stand overnight before stuffing into casings. —Mrs. H. F. Martinat 46 RABBIT, SQUIRREL Waldensian Cookery Rabbit LIEVRE AU VIN (Hare in Wine) 1 young hare 2 tablespoons butter salt and pepper 1 cup stock dash of nutmeg 1 teaspoon chopped parsley 1 cup dry white wine 2 teaspoons chopped onion 4 teapsoon powdered thyme Cut young hare, dressed and cleaned, into pieces for serving. Melt butter in large frying pan and brown the pieces well on both sides. Add the seasonings, wine, stock—or water, cover and simmer about 30 minutes. Serve in the sauce. RABBIT IN WINE 1 rabbit dressed Freeze rabbit for two days. Take rab- bit from freezer and thaw. Marinate in one cup wine for two hours or more turning occasionally. Brown one finely chopped onion in melted shortening. Add rabbit, salt and pepper

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