Roast Rabbit

Ingredients

• 6 tablespoons breadcrumbs
• 3 tablespoons chopped cooked ham
• 3 tablespoons Crisco
• 1 tablespoon chopped parsley
• 1 teaspoon grated lemon rind
• 1.5 teaspoon powdered herbs
• 3 chopped mushrooms
• 3 beaten eggs
• 1 rabbit
• salt, pepper, and red pepper to taste

Method

1. 1

   Beat up eggs, add mushrooms, Crisco, ham, breadcrumbs, parsley, and seasonings, and mix well.

2. 2

   Wipe rabbit, and season inside with pepper, salt, and powdered cloves.

3. 3

   Lay force-meat inside rabbit and sew top; skewer head back and legs on each side; roast 1 hour, basting well with melted Crisco.

4. 4

   Serve hot with currant jelly sauce.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 80. The excerpt below is the record exactly as published.

6 tablespoons breadcrumbs, 2 tablespoons Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon chopped pars- ley, 1 chicken, 2 tablespoons milk, seasoning red pepper, white pepper, salt, powdered mace and herbs totaste. Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg, parsley, milk, and seasonings; mix and place in breast of fowl. If young chicken leave on feet, which should be scalded and skinned; if an older bird, cut off legs half-way to first joint, turn back pinions, run skewer through them, catching top part of legs; tie bottom part of legs together. Set in hot oven from 34 to 1% hours, ac- cording to size; baste well with melted Crisco, and about 15 minutes before it is finished dredge with flour and brown. To make brown gravy, pour from tin fat, sprinkle in 2 teaspoons browned flour, then add 1 cup boiling water, containing % teaspoon extract beef, salt and pepper; allow this to boil 3 minutes, strain over chicken, or serve in sauceboat. January 6 Oyster Cocktail Fried Cod Steaks Potatoes auGratin *Stewed Tomatoes Cold Slaw Cheese Wafers Cocoanut Pudding Coffee *Stewed Tomatoes—1 can tomatoes, 2 tablespoons Crisco,1 cup breadcrumbs, seasoning salt, pepper and paprika. 150 Empty tomatoes into double boiler, add breadcrumbs, salt, pepper, and paprika, and cook slowly for % an hour, stirring from time to time. Just before serving add Crisco and stir till melted. While the tomatoes will be ready with ¥% hour’s cooking, they are improved by cooking 1 hour, and are better still if warmed again after cooling. January 7 Clam Cocktail Boiled Salmon with Parsley Butier Roast Duck, Olive Sauce and Fried Hominy Riced Potatoes French Peas Creamed Salsify Celery Mayonnaise *Cheese Ramekins Banbury Tarts Coffee *Cheese Ramekins—4 tablespoons flour, 3 tablespoons Crisco, % cup milk, 3 whole eggs, 1 white egg, salt, white pepper, and red pepper to taste, and ¥% cup grated cheese. In saucepan, mix Crisco and flour over fire, when smooth stir in milk, and cook until thick, add seasonings; mix well. Remove pan from fire, add yolks eggs] by 1, mix each thoroughly, then mix in cheese, and fold in stiffly beaten white egg. Pour into Criscoed ramekins, and bake in hot oven 15 minutes. Serve hot. January 8 Cherry Cocktail Corn Soup Crisp Crackers Pot Roast with Dumplings Lettuce and Radish Salad *Cheese Biscuits Spice Jelly Coffee *Cheese Biscuits—4 teaspoons flour, 6 tablespoons grated Parmesan cheese, 3 tablespoons Crisco, 1 yolk of egg, 2 teaspoons cold water, salt and red pepper to taste. Mix flour and cheese; add salt and red pepper to taste. Rub in Crisco lightly. Mix yolk egg with water; add enough of these to mix flour, etc., to stiff paste. Knead till smooth on floured board, then roll out and cut A Calendar of Dinners into biscuits with small cutter; lay on Criscoed tin and bake in quick oven 8 to 10 minutes, or until they are a delicate biscuit color. They require to be carefully watched, as they burn easily. Parmesan cheeselis best, but other dry kinds can be used. The biscuits are brittle, so always prepare more than are actually required. They rewarm well with care. January 9 Vermicelli Soup *Beef Loaf, Tomato Sauce Mashed Potatoes Baked Squash Apple and Celery Salad Cheese Wafers Mince Pie Coffee *Beef Loaf—2 pounds lean meat, 3 tablespoons Crisco, %4 pound salt pork, 1 cup cracker crumbs, 3 beaten eggs, 1 teaspoon onion juice, 1 table- spoon lemon juice, 1 cup beef stock, salt and pepper to taste. Wipe meat, remove all skin and membranes, then put it through meat grinder, add Crisco melted, eggs, crumbs, onion juice, fener juice, stock and seasonings. Press into greased pan and cover. Bake 1 hour. Baste occasionally during baking with melted Crisco. January 10 Cream of Carrot Soup Pickles Celery Olives *Beef Steak and Kidney Pie Baked Potatoes Scalloped Onions Cauliflower Salad Cheese Crackers Lemon Snow Coffee *Beef Steak and Kidney Pie—2 aan: pounds lean steak, 4 sheep’s kidneys, some melted Crisco, salt and pepper to taste, 1 tablespoon Worcestershire sauce, and some pie crust. Cut steak very thinly and dip it in melted Crisco, then in flour seasoned with salt and pepper. Roll up pieces of steak and lay them in fireproof baking dish. Skin kidneys, cut them in thin slices, leaving out fat in mid- dle kidney; dip them also in season- 151 A Calendar of Dinners ings and lay them on top of meat Sprinkle in Worcestershire sauce and fill up dish with water. Roll pastry rather larger than size required for dish. Wet edge of dish and put nar- row band of paste round; wet band, place on it remainder of paste, which cut to size of dish, then pinch edges, and brush over with beaten egg. Make large hole in top and into this put ends some leaf-shaped pieces of paste, with an ornament in center; brush leaves over with egg and bake in hot oven 1% hours. January 11 Tomato Bisque Pickled Peaches Celery * Roast Rabbit, Currant Jelly Sauce Hominy Squares Riced Potatoes Botled Onions Cranberry Salad Apricot Tapioca Coffee * Roast Rabbit—6 tablespoons bread- crumbs,. 3 tablespoons chopped cooked ham, 3 tablespoons Crisco, 1 tablespoon chopped parsley, 1 tea- spoon grated lemon rind, 1% teaspoon powdered herbs, 3 chopped mush- rooms, three beaten eggs, 1 rabbit, salt, pepper, and red pepper to taste

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