Rabbit, Ju^ed

Ingredients

• Select a plump tender rabbit
• a teaspoonful of salt
• one-fourth teajpoonful of pepper
• four table spoonfuls of flour
• half a cupful of butter
• three teacupfuls hot water
• two cloves
• one-half bayleaf
• two or three allspice
• one teaspoonful lemon juice
• one tablespoonful good catsup

Method

1. 1

   Prepare rabbit, rub with salt and pepper, roll in flour.

2. 2

   Fry in butter until browned, then transfer to a stewpan.

3. 3

   Stir remaining flour into hot butter, add hot water, and cook for 10 minutes.

4. 4

   Pour over rabbit, add spices, cover, and simmer for 1.5 hours.

5. 5

   Add lemon juice and catsup before serving.

As published

This recipe was extracted from The Rural cook book (1907), page 24. The excerpt below is the record exactly as published.

Rabbit, Ju^ed. — Select a plump tender rabbit. Wash, wipe dry, and cut into well-shaped pieces. Have ready a teaspoonful of salt and one- fcurth teajpoonful of pepper and rub this into the rabbit pieces. Put four table spoonfuls of flour on a plate and roll each piece in this. Heat half a cupful of butter in frying pan; when hot fry the rabbit, browning on both sides, being careful not to burn the butter. As soon as it browns put the rabbit into a stcwpan and into the hot butter stir what is left of the flour in which the rabbit was rolled ; add three teacupfuls hot water and cook lo minutes. Pour this over the rabbit, adding two cloves, one-half bayleaf, two or three allspice, one teaspoonful salt, one- fourth teaspoonful pepper, a slice or two of onion. Cover closely and simmer for an hour and a half. Add one teaspoonful lemon juice and one tablespoonful good catsup

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