A SEASONABLE DISH
CASSEROLE OF RABBIT. Take 1 rabbit (medium size), Jib onions, Jib tomatoes, salt and pepper, J pint stock, flour, dripping. Wipe the tomatoes and bake them until tender, then rub them through a sieve. Have the rabbit cut into joints. Wash it, soak for a short while in slightly salted water, and dry it in a cloth. Peel and slice the onions and fry them lightly. Drain them and put them into the casserole. Flour the rabbit and fry it also —just enough to brown it. Add seasoning to taste. Brown a little flour in some of the dripping, then draw the pan aside and add the tomato pulp and some stock. Boil up, season, and strain the liquid over the rabbit. The gravy should be thick, and there should be enough of it to cover the rabbit. Simmer it gently in the oven for an hour and a quarter to an hour and a half, then serve. Sufficient for four or five persons.
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Wairarapa Times-Age, 22 July 1939, Page 10
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167A SEASONABLE DISH Wairarapa Times-Age, 22 July 1939, Page 10
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