Roast Rabbit

Ingredients

• 1 rabbit
• salt
• pepper
• a little flour
• some butter
• a little water
• salt pork

Method

1. 1

   Dress and clean the rabbit thoroughly, and soak in salt and water.

2. 2

   Put in a dripping pan and dredge with salt, pepper and a little flour.

3. 3

   Cut salt pork in thin strips and fasten on the rabbit with toothpicks, spread some butter over all, put a little water in the pan and roast in the oven until done, basting often.

4. 4

   You can make a stuffing as for chicken, fill the rabbit, and then roast as above, if you choose.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 39. The excerpt below is the record exactly as published.

Roast Rabbit. Dress and clean the rabbit thoroughly, and soak in salt and water. Put in a dripping pan and dredge with salt, pepper and a little flour. Cut salt pork in thin strips and fasten on the rabbit with toothpicks, spread some butter over all, put a little water in the pan and roast in the oven until done, basting often. You can make a stuffing as for chicken, fill the rabbit, and then roast as above, if you choose. Fried Rabbit. Dress and clean the rabbit and cut up in pieces suitable to serve, let it stand in salt and water until white, put in a kettle and boil until tender, take out of the liquor and let it stand until it stops steaming. Have the fry- ing pan half full of hot drip- pings or lard, dip the rabbit in beaten tgg, then in cracker dust and fry in the hot fat ; serve at once. Stewed Rabbit. Take i rabbit,

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