IN THE KITCHEN.

Auckland Star, Volume LIX, Issue 225, 22 September 1928, Page 4 (Supplement)

IN THE KITCHEN.

YOUNG ?

ECONOMICAL AND TASIY With young rabbita in seasaa, [eKcious and inexpensive 3mK S?&W nade from them. The following are aM. i few of the many ways of aLii?— I abbit. As it is a white meat th"el 2 ? »f rabbit is deficient in fat, so in no!* »f grilled ham ©r s ised to supply the lack, ft bmit US sooked with the rabbit or ajied aallfl raraish to accompany the dish to tahW i> the latter case, it is usually roUedjtnte mm ittle rolls on a skewer and gently grilled Brown Rabbit Stew. One rabbit, 1 onion, X tableaux mM lour, 1 teaspoon ealt, 1 vater or stock, 1 bunch herbs; I at bacon, 1 oz butter, pepper.'. W—h abbit in warm water and cut tt j«to neat § )ieces. Dip each into floor, alt mixed together. Cut the onion mU 8 ■ings. Make the butter hot in a sane*. & »n, and fry the rabbit brown on bmwM sides, then lift out and fry the onion aad iny left over flour. When brown, adi Jie stock, herbs and bacon, and brine to as ;he boiL Add the rabbit and simmer jS jently for one hour and a-halt The ;ents of the saucepan may be traasfenad *> a casserole when brought to the ballsi tnd cooked in the oven for a abghfip onger time than the foregomgT -Ha asaerole cooking of a stew is prefeiabk f possible, as it ensures die retention of all the flavours. Curried Rabbit. - **i'-: One rabbit, 1 apple, I onion, I ieanaai sultanas, 1 dessertspoon flour, 1 teuM<*i :ui-Ty powder, 1 teaspoon sugar, -nit aaa jepper, lemon juice, |-pint stock, lu, j-JL ratter or fat. Joint the rabbit, minmjai ; >nion and apple, and mix the dry ™frrf| rats together. Make the fat hot nt-m saucepan, and fry the rabbit brown li» rath sides. Lift out and fry the vea> " cables until brown. Add the dry ingr*. rats and stir till smooth. Pour in ta» stock, and stir until boiling, then 'ajU -abbit. Pour into a casserole, add tib emon juice and sultanas, and,cook «§ iout and a-half. Serve with nee, .~. To Cook Sice for Curry. .'-g« V : Drop into boiling water, in irfflra ajj lalt and lemon juice. Boil quickly fce A minutes, then strain. Pour a cup «f old water through to separate thegnoa, hen reheat. y , -* ""'ii Rabbit Pie. ; [v ; One rabbit, 2 slices bacon, 1 bug* ; railed egg, flour, pepper, salt, stock, ~n\ y .3rater, flaky * or puff pastry. Wash, dry, ind joint the rabbit, and roll each pie» n flour, pepper and salt. Place in ajia v ~ lish'in layers, alternating with sheet of jacon and egg. Fill the dish two-tfcbtfe C ull of stock, or water.' Cover with tastry in the usual way, and glass wfta nilk, or beaten egg yolk, v Baiß's.' : noderate oven one hour and ho pastry browns too much, cover w)sh •'--■ i sheet of kitchen paper, and it may jb lecessary to remove the pie id awwer r shelf. ; T 1 • -.- ' i| .. ;--"-: Rabbit Croquettes. fig Remains of cooked rabbit, I cboppol tard-boiled egg, flour, Bait, pepper, stoA. Idince the rabbit finely, and mix with hopped egg and a little flour. Phwiat vith salt and pepper, and add wfa* itock to just moisten. Cook? a ! few ,: ninutes, then turn on to a plate to cboL : : iVhen cool, take spoonfuls and roQvai ' lour, then brush with beaten egg, and oil in bread crumbs. Press the cmnfta •■■'.;-.. veil on and form into cork shapes. Wat ty a golden brown, and serve with biota sauce. '.? :, Brown Sauce. . "4- ||| A piece of carrot, turnip, onion, and M omato,*£oz flour, pepper, salt, - f-pist ~ stock, a piece of lean bacon. : Out '■''■■ vegetables roughly, and fry a light brolpi n hot fat. Add the flour, and cook tp - >rown. Stir in the stock, and bring jto .he boiL Add the bacon, "i»m'»fT for SI ninutes, then strain, and flavour to taste,' Rabbit Cutlets. Cooked rabbit, egg, bread crumbs. Cat . be rabbit into neat slices, and dip each n -flour, then brush with beaten eggs* aid ■■- : 'oil in bread crumbs. Fry a goldf* »rown on each side, and drain on papfC, : Serve with brawn sauce, and ■ - vkh fried parsley. ' -| Cold Rabbit Tart. Make a mixture as for. croquet*** raiding with a beaten egg. . {one a *■* ;in with short pastry, rolled thinly. Pat v he mixture'in and cover with, psstry. rlaze with beaten egg, or milk, and-ban n a fairly hot oven for 15 minutes. Take '"" rat of tin and allow to become cold. TMa ' s excellent for cold lunches, or for halt* ft »f-door meals, served with tomato sawav ——• ——— ~———mm— - -:_ , i