RABBIT DISHES
TRY THESE RECIPES. Rabbit casserole: Joint a rabbit, place in a casserole, add Jib bacon rashers and 1 onion chopped fine. Beat one egg. add two cups of milk and pour over the rabbit. Sprinkle with browned breadcrumbs, put the lid on the casserole and bake about two hours or until meat is tender.
Savoury rabbit: Cut the rabbit into neat pieces, roll in flour, fry in fat until nicely browned and then place in the casserole. Add I sliced carrot. 1 sliced onion, 2 tablespoons parsley, 1 cup dried peas (soaked overnight), barely cover with gravy or stock and bake until tender. Remove the lid, cover with a pastry crust and bake until crust is done.
Rabbit cutlets: Cut legs off rabbit, dip in milk, season to taste, roll in browned broadcrumbs, fry a few minutes then place in a casserole. Add 1 whole gnion and :;-cup of milk. Cook gently about 11 hours.
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Wairarapa Times-Age, 4 August 1939, Page 8
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157RABBIT DISHES Wairarapa Times-Age, 4 August 1939, Page 8
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