To Cook Rabbits
From The Stag Cook Book: Written for Men by Men, 1922
Substituting claret for salt water enhances the dish.
Presented as published in 1922. 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 The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 43. The excerpt below is the record exactly as published.
TO COOK RABBITS I do not profess to be a cook of the first rank, or even the fourth or ninth ; but when it comes to cooking rabbits m put on the kitchen apron with any cook, amateur or professional, in the country — (managers, please note!). And ril abide by the decisioh of any judge of rabbit flesh. Out in California, where I live most of the time on my mountain yacht, you can get a lot of rabbits by shoot- ing them — if you are good. But it's easier to buy them, and they taste the same. To cook a rabbit right do it this way: First — get the rabbit, clean and cut into six pieces. Soak the pieces in salt water for several hours — I usually soak 'em all night and right up to the time for cooking. This whitens and improves the meat. When you are ready to cook, dry the pieces ; roll them in a beaten egg and then in cracker crumbs. Put the pieces into a very hot pan with plenty of butter and fry it to a golden brown. When the color is right put water into the pan
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