Stewed Rabbit
From Camp cookery (Kephart), 1910
Presented as published in 1910. 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 Camp cookery (Kephart) (1910) by Kephart, Horace, page 34. The excerpt below is the record exactly as published.
rabbit to a dish kept hot over a few coals. Make a gravy as follows: Put into the pan a small onion previously parboiled and minced and add one cup boiling water. Stir in gradually one or two tablespoonfuls of browned flour; stir well, and let it boil one minute. Season with pepper, salt, and nutmeg. Pour it over the rabbit. GAME. 71 To roast in reflector: cut as above, lay a slice of pork on each piece, and baste frequently. The rabbit may be roasted whole before the fire. To bake in an oven: stuff with a dressing made of bread crumbs, the heart and liver (previously parboiled in a small amount of water), some fat salt pork, and a small onion, all minced and mixed together, seasoned with pepper, salt, and nutmeg, and slightly moistened with the water in which heart and liver were parboiled. Sew up the open- ing closely; rub butter or dripping over rabbit, dredge with flour, lay thin slices of fat pork on back, and place it in j^an or Dutch oven, back uppermost. Pour into pan a pint or more of boil- ing water (or stock, if you have it), and bake with very moderate heat, one hour, basting every few minutes if in pan, but not if in Dutch oven. Prepare a gravy with the pot juice, as directed above. Rabbit is good stewed with onion
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