Stewed Rabbit

Ingredients

• After properly dressing the rabbit
• lay it in salt and water one hour
• put into a stew-pan with water enough to cover it
• one tea-cupful of sweet cream
• one tablespoonful of butter
• a little parsley chopped fine
• salt
• pepper
• a little flour to thicken

Method

1. 1

   Boil the rabbit until tender, skimming constantly.

2. 2

   Make gravy with the boiling water, cream, parsley, butter, salt, pepper, and flour.

3. 3

   Pour over the rabbit and serve hot.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 33. The excerpt below is the record exactly as published.

ne table-spoonful of butter. Put the duck into the baking-pan, with one pint of water, and cook one hour and a half, basting frequently. Two or three slices of middling laid in the pan while cooking is very nice. Take up the duck, put it on a well-heated dish, add one table-spoonful of flour to the gravy, and cook until brown. If too thick, add boiling water, and do not put in the flour. Whole onions put in the pan and baked with the duck make a nice garnish for the dish when served. 70 The New Kentucky Home Cool: Booh. GOOSE Is cooked and dressed in the same manner as duck, letting it bake longer, and adding a little more onion and a tea- spoonful of powdered sage to the dressing. BROILED BIRDS. Have the birds carefully dressed, cut them down the back, lay in salt and water one hour, wash them well, put into a broiler before a quick fire, turn them frequently. Have ready a pan of melted butter, pepper, and salt to baste them with. After cooking, put them in the dressing, set them in the stove for a few moments, basting well. Serve hot. Or, put the birds into a pan, the under side up, very little water, salt and pepper, a dessert-spoonful of butter for each bird. After they have cooked twenty minutes, turn them over, brown nicely, baste constantly. Serve at once. ROASTED BIRDS. Dress and wash the birds, prepare dressing as for chick- ens, fill the birds, put them into a pan, cook quickly in a hot oven, sprinkle with salt, baste with butter and water until nicely browned. BIRDS DRESSED WITH OYSTERS. Prepare and cook them same as broiled birds, putting the liquor from the oysters instead of water. Just before serv- ing them, put one quart of large oysters to one dozen birds into the melted butter, salt and pepper ; cook five minutes. Serve around the birds. ROAST PIGEONS. Dress carefully, wash, and stuff as roasted birds, put them into a pan with a little water to keep from burning, adding one dessert-spoonful of butter to each pigeon ; salt and pep- per ; baste well ; cook three-quarters of an hour. Thicken the gravy with a little flour, boil for a moment, pour it into The' New Kentucky. Home Cook Booh. 71 the gravy-bowl. The pigeons should be placed closely to- gether on the dish. Serve at once. BROILED PIGEON OR SQUAB. Young pigeons, or "squabs," should be carefully dressed, split down the back, washed, and wiped dry; broiled as di- rected for birds. If for invalids, less butter should be used. STEWED RABBIT. After properly dressing the rabbit, lay it in salt and wa- ter one hour to draw out the blood; put into a stew-pan with water enough to cover it, boil until tender, skimming constantly. Make a gravy of part of the water in which the rabbit was boiled, one tea-cupful of sweet cream, a little parsley chopped fine, one table-spoonful of butter, salt, pep- per, and a little flour to thicken ; boil a few moments ; pour it over the rabbit. Serve at once. FRIED RABBIT. After the rabbit has been properly dressed and laid in salt and water one hour, put into boiling water, let it boil ten minutes, drain well ; when cold, cut it up, dip the pieces into beaten egg, then cracker crumbs, seasoned with salt and pepper

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