RABBIT DISHES

Wairarapa Times-Age, 22 April 1939, Page 10

RABBIT DISHES

SOME TASTY RECIPES. New Way Rabbit. One rabbit, jib. fat bacon, lib. onions, 1 heaped tablespoon flour, j tablespoon vinegar, pepper, salt to taste. Cut bacon into small pieces and put into stewpan, fry till fat runs well, add onions cut small, and a little nob of lard or dripping, if required. Put lid on and cook well, but do not burn. Meanwhile, cut rabbit into good-sized joints, wash, but do not soak, leave to drain in a basin. Add to onions and bacon and cook a few minutes. Pour in the liquid that has drained from the rabbit', add salt and pepper to taste and a little extra water if needed. Simmer for 1 to I|' hours. Stir occasionally, being sure to let the steam on the lid run back into the pan. Mix flour with water and add with the vinegar 10 minutes before serving. A few drops of browning may be added if liked. Rabbit Pudding. One small rabbit (chopped In small pieces), 4 slices bacon, jib. suet. Line a basin with suet crust, and put the chopped up portions of rabbit and bacon in. Season with pepper and salt. Then add 1 gill water and a little sauce for flavouring. Put a lid of suet crust on top and cover with greased paper and steam for three hours. Rabbit Fritters. Mix a fritter batter With 1 cup flour, 1 dessertspoonful melted butter, | cup tepid water, pinch salt and 1 egg-white. Chop cold, cooked rabbit on to a plate, sprinkle with puice of half a lemon and leave thirty minutes. Add 1 dessertspoon chopped parsley to fritter mixture, stir in chopped rabbit, lift out in spoonfuls and fry in deep saucepan half full of boiling fat. Lift out, drain on kitchen paper, then serve on d’oyley on a hot plate. Rabbit Galantine.

One rabbit, 2 hard-boiled eggs, 2 slices bacon, pinch nutmeg, pepper and salt, loz. gelatine. Cut rabbit into neat pieces, stew gently with just enough water to cover, with bacon cut into strips, and add seasoning; line sides of mould or piedish with bacon and eggs, and when rabbit is tender put it in. Soak gelatine in water, and when melted add to the liquid in which rabbit was stewed. Four into mould and put in cool place to set. When cool, turn out on to dish and serve garnished with parsley, and with the following salad:

Peel and cut into chunks 3 mediumsized tomatoes, add slices of cold potato, a little lettuce, well dried, half a pint of cold cooked peas. Mix the vegetables until well blended. Cover with mayonnaise. Potted Rabbit. Put 1 rabbit with lib. bacon in a jug. and steam 3 hours. Take out of gravy, and mince. Put back in jug with gravy, and add jib. butter or dripping, 1 teaspoon Worcestershire sauce, 1 teaspoon cayenne, salt and pepper to taste, add a little nutmeg (or mace), stir and steam again for about 15 minutes, put into small jars, with melted fat over it. Delicious for sandwiches. Rabbit Relish. Cut up into quarters a nice young rabbit. Soak for two hours in salt and water. Then take out and dry. Lay rabbit in casserole. Cut up 4 slices bacon into squares, 3 medium-sized onions. add a little chopped-up parley, a little salt and pepper. Then cover all with milk. Put on top about half-inch thickness of breadcrumbs with a few little dabs of butter on top. Put into oven and cook slowly for I,'. hours.