BAKED AND STEWED

Wairarapa Times-Age, 5 July 1938, Page 4

BAKED AND STEWED

RABBIT RECIPES. Cut a rabbit in pieces and place in a stew pan with just enough milk to cover. Add one onion, two cloves and a bunch of herbs, with salt and pepper to taste. Simmer one hour. Make a pint of white sauce, using half milk and half stock from the rabbit. Add two teaspoonsful of capers of chopped parsley, one teaspoonful of vinegar or lemon juice, one teaspoonful of sugar, one dessertspoon of butter,, and salt and pepper to taste. Strain stock from rabbit, pour sauce over, and serve in a border of parsnips garnished with with cut lemon. For baked rabbit, cut the rabbit into pieces and place in a baking dish. Sprinkle over with one cup of brown breadcrumbs, chopped parsley, thyme, thin slices of onions, pepper and salt. Strew pieces of bacon of top. Put in enough milk to nearly cover and bake in a moderate oven one and a-half hours. For fried rabbit, cut two rabbits in pieces and stew till tender with a little stock. Dip pieces in beaten egg, and brown breadcrumbs and fry in boiling fat. Serve with fried bacon and with gravy made from the stewing stock thickened.