Young Rabbit with Ham

Ingredients

• 1 pair young rabbits
• 2 slices bacon, minced
• 1 teaspoon salt
• 1 garlic clove, minced
• 2 bay leaves, minced
• 3 tablespoons butter
• 1 tablespoon flour
• 1/4 pound ham, minced
• 1 cup claret
• 1 onion, minced
• Rind 1/2 lemon, shredded
• 1 tablespoon capers
• Fried bread

Method

1. 1

   Clean the rabbits, cut into pieces at the joints and rub well with salt and pepper.

2. 2

   Reserve liver.

3. 3

   Melt butter in a saucepan.

4. 4

   Add rabbit and let it brown slowly.

5. 5

   When nearly brown, add lemon rind, onion, ham, bacon, garlic and bay leaves.

6. 6

   Then stir in flour and continue frying.

7. 7

   Meanwhile, cook rabbit liver in 2 cups water, mash together and add with the wine.

8. 8

   Simmer about an hour.

9. 9

   Add capers.

10. 10

    Serve on a hot dish with fried squares of bread.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 67. The excerpt below is the record exactly as published.

YOUNG RABBIT WITH HAM (Gazapo con Jamon) i pair young rabbits 2 slices bacon, minced 1 teaspoon salt 1 garlic clove, minced 1 teaspoon pepper 2 bay leaves, minced 3 tablespoons butter 1 tablespoon flour Rind l/z lemon, shredded 1 cup claret 1 onion, minced 1 tablespoon capers J4 pound ham, minced Fried bread

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