TASTY DISHES

Auckland Star, Volume LXXIII, Issue 117, 20 May 1942, Page 4

TASTY DISHES

RABBITS FOR A CHANGE

AX INEXPENSIVE MEAL There are many ways of cooking rabbit, which makes a very nourishing meal. A rabbit is always improved in flavour by soaking in salt and water before cooking. When stewing a rabbit, dry and flour the joints, and then fry them lightly in hot bacon fat, before the actual stewing process begins. JtiKßod Rabbit Have one or two rabbits prepared, cut into neat joints and well washed. Fry them a light brown in dripping. Put them in a stew pan, and frv a large onion cut in round slices. Drain the onion and add to the rabbit, season with three cloves, a bunch of sweet herbs, parsley and pepper and salt to taste. Pour enough good stock over to well cover them, and add a tablespoonful of ketchup. Simmer gently for one and a half hours and until the rabbit is quite tender, and serve in a deep dish garnished with balls of forcemeat, relied rashers of bacon, and sippets of toast. If some red current jelly can be spared, serve with the rabbit. Stuffed and Baked Rabbit _ Ingredients: One prepared rabbit, lib sausage meat, one onion, some dripping, a little flour, one dessertspoonful mixed herbs, pepper and salt to taste. Put the sausage meat into a basin with the herbs, pepper, salt and finally chopped onion, then stir in a little milk or stock. Well stufF the rabbit with this mixture, sew up, fold the shoulders and legs to the sides and run a skewer through to hold the limbs in position. Place the rabbit on a well-floured baking tin, sprinkle over some flour, put some knobs of dripping on the top and cover with greaseproof paper. Bake in a moderate oven and baste occasionally.