Smoked Rabbit

Ingredients

• Clean the rabbit nicely
• a tablespoonful of butter
• salt and pepper

Method

1. 1

   Wash the rabbit in salt and water, hang it up to smoke.

2. 2

   Before cooking, wash again, place in a pan with a little water, salt, pepper, and butter.

3. 3

   Bake for one hour, basting frequently.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 34. The excerpt below is the record exactly as published.

table-spoonful of butter, one not quite so full of flour, add the minced heart and liver, two table-spoonfuls of cream; boil a moment. Serve with the rabbit very hot. Or, fry just as you would chicken. SMOTHERED RABBIT WITH ONION. Have the rabbit nicely dressed, lay it in salt and water one hour; wash carefully; put on to boil in cold water; cook until tender. Peel one dozen large onions, boil them in a skillet; when done, pour off the water and add one pint of sweet cream; when it comes to a boiling, thicken with 72 The New Kentucky Home Cook Book. butter rolled in flour, salt aucl pepper. Entirely cover the rabbit with the sauce. SMOKED RABBIT. Clean the rabbit nicely, cut off the head, wash well in salt and water, hang up and smoke well over a chip or cob Are. Do not let it hang after being smoked, or it will be- come hard and dry. Before cooking, wash carefully, put it into a pan with a little water, salt, pepper, and a table-spoon- ful of butter. Bake one hour, basting frequently with the drippings. BARBECUED RABBIT. Wash a nice young rabbit carefully, lay it in salt and water half an hour. Place it in a broiler, cook quickly, basting with butter two or three times to keep from getting dry. When tender and nicely browned, place it in a pan, season with plenty of butter, pepper, and salt ; set it in the stove, let it remain for ten minutes, turning it constantly that it may soak up the dressing. Heat thoroughly two table-spoonfuls of vinegar or tomato catsup, and one tea- spoonful of made mustard; pour it over the rabbit, baste well, let it stand a moment. Serve hot. BROILED SQUIRREL. Dress and lay in salt and water to draw out the blood. Put into a broiler, and cook quickly over a clear, hot fire. When done, put it on a well-heated dish, with one table- spoonful of butter, salt and pepper

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