Rabbit Salami

Ingredients

• 2 rabbits
• 1 slice of onion
• 1 stalk of celery, cut fine
• 1 bay leaf
• 2 tablespoons of butter
• the same of flour
• 1 pt. of hot water
• 1 teaspoon of salt
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of capers
• 12 stoned olives
• finely chopped parsley

Method

1. 1

   Place rabbits in a baking-pan; add onion, celery, and bay leaf.

2. 2

   Brush with melted butter and cook for 30 minutes.

3. 3

   Remove meat, add butter and flour to the pan, cook till brown.

4. 4

   Add hot water, stir until smooth, then add salt, Worcestershire sauce, capers, and olives.

5. 5

   Arrange game, garnish with olives, strain sauce over meat, sprinkle with parsley, and serve.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 246. The excerpt below is the record exactly as published.

RABBIT SALAMI — Place 2 rabbits in a baking-pan; add 1 slice of onion, 1 stalk of celery, cut fine, and 1 bay leaf; brusti the game with melted butter, then cook for 30 minutes. Lift the meat from the pan, add to the pan 2 tablespoons of butter and the same of flour, and cook till brown. Add 1 pt. of hot water, stir well, and when smooth add 1 teaspoon of salt, 1 tablespoon of Worcestershire sauce, 1 tablespoon of capers and 12 stoned olives. Lay the game, arrange the olives for a garnish, strain the sauce over the meat, sprinkle on finely chopped parsley

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