Saddle of Rabbit
From Most for your money cookbook, 1938
Basting with buttermilk helps tender the meat.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 42. The excerpt below is the record exactly as published.
SADDLE OF RABBIT Leave the saddle attached to the hind legs. Lay in roasting pan outside up. Season with salt and pepper, and rub thickly with but- SWELL PICKINGS 8 1 ter. Put into hot oven and when it begins to brown you begin to baste with yi cup of heated cream, either sweet or sour, or evapo- rated milk, and lower oven temperature to moderate. A young rabbit will be done in ^ hour. An older one may take as long as i^ hours and it's great cooked country style, that is, basted with buttermilk, which helps the tendering process. No other seasonings are necessary beyond more and more buttermilk as evaporation takes place. A bay leaf or % teaspoon crumbled sage
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