MANY TASTY DISHES

Wairarapa Times-Age, 31 May 1940, Page 8

MANY TASTY DISHES

PREPARED WITH RABBIT.

RECIPES WORTH TRYING. Jugged Rabbit ’■ Cut 2 rabbits into neat portions and soak in warm salted water for 1 hour. Drain and dry well. Fry 1 chopped onion and 4 rashers of shredded bacon in 1 tablespoon butter or margarine, add 2 dozen small white onions, fry a little, then lift them out. Now add 1 sliced carrot, 1 sliced turnip, the pieces of rabbit, and fry until rabbit is browned a little. Add 2 pints brown stock or 1 pint brown stock and 1 pint good brown sauce, 6 peppercorns, 2 bay leaves, a little thyme, parsley, and marjoram. Bring to boiling point and skim a little. Cover well and simmer very slowly for 1 hour. Now remove rabbit into a jar or casserole, strain sauce over it, add 1 glass port wine and 2 tablespoons red-currant jelly, and the prepared onions. Cover very closely and cook for 1 hour longer. Place rabbit on a large hot dish, pour over sauce, and garnish round border with forcemeat balls.

Stewed Rabbit with Parsley Sauce.

Cut 3 large onions into slices and fry a little until soft, but not brown; add 2 sliced carrots, 4 stalks celery, cut into 1-inch pieces, 2 swede turnips, cut into 1-inch dice. Stir these all well over the gas until thoroughly blended, add a little salt and pepper and 4 or 5 peppercorns and 2 bay leaves. Have a rabbit cut into neat portions and soaked well in salted water, dry and place on top of vegetables, cover with hot water and bring to boiling point. Skim well and simmer very slowly for 24 hours or until rabbit is tender. .Strain off the stock and place rabbit, etc., in oven to keep hot. Melt 1 tablespoon butter or good margarine in a saucepan, add 1 level tablespoonful flour, and cook a little. Now add 2 cups rabbit stock and stir until thickens. Simmer for 5 minutes, then add 2 dessertspoons very finely chopped parsley. Place rabbit in centre of hot dish, make a border’ of vegetables, then pour sauce over rabbit.

Devilled Rabbit

Soak rabbit in the usual way, dry well, roll in seasoned flour, and fry until' browned, in 1 tablespoon good dripping. Remove meat from pan, add two chopped onions and fry until browned. Add 1 tablespoon flour, cook a little, then add 1 teaspoon curry-powder, 4 level teaspoon each mustard and ground ginger. Cook for 2 minutes, stirring all the time, then add enough water or stock to cover. Bring to boiling point, skim, and add 4 cup tomato sauce. 2 tablespoons chutney, 1 tablespoon Worcester sauce, pepper and salt to taste, and if liked a little cayenne. Simmer for 2 hours or until rabbit is tender. Dish up in the centre of hot dish, place a border of well-cooked rice round it, and garnish with carrot cups and slices of lemon.

Rabbit and Pork Brawn

Soak a rabbit in the usual way. Wash 4 pig's head so as to remove surplus salt. Put them on to boil and simmer until tender. Remove meat from bones and cut into dice. Put the bones back into liquor with 2 onions, 1 chopped carrot, 3 bay leaves, a little thyme, parsley, and marjoram, 2 or 3 cloves, a very little whole mace, salt, pepper, and a little cayenne. Simmer until stock is well reduced, strain, and add 4 teaspoenful powdered mace. Add enough stock to meat, moisten, taking care not to have too much liquid, place in a mould and allow to set.

Rabbit Cream

Soak rabbit for 1 hour in warm salt-; ed water. Place in a saucepan with 1 : onion, 1 carrot, 1 turnip, 2 bay leaves,' 2 cloves, and 3 peppercorns. Simmer for 4 hour, then remove rabbit from liquor and take off all the meat from the bones. Simmer bones for 1 hour longer, then strain. Place the meat through a mincer about 4 times, or it may be rubbed through a wire sieve. Melt loz butter in a saucepan, add 1 heaped tablespoon flour, cook a. little, then add about 4 cup stock; stir over fire until mixture leaves the sides of the pan. cool a little, add 2 wellbeaten eggs, then prepared rabbit, seasoning to taste. Place in a well-but-tered charlotte mould or round caketin, pressing it well down. Cover and steam for about 30 minutes. Turn out, serve with a sauce made from the stock and 1 dessertspoon finely-chop-ped parsley and 1 tablespoon finelyshredded ham. Rabbit and Beefsteak Pie. Soak 1 rabbit in the usual way and cook in enough water to cover for 4 hour. Now cut meat into 1-inch dice, also lib beefsteak. Place in a saucepan, add 2 minced onions, 2 bay leaves, and 4 rashers of bacon, cut into 1-inch pieces. Bring to boiling point, skim well, and add pepper and salt to taste. Simmer until almost cooked, remove meat, and place in piedish, thicken stock with a little (lour, add 2 teaspoons chopped parsley, J teaspoon ground mace. Pour over meat and cover with puff pastry. Bake until a nice brown in a fairly hot oven, then lower heat and cook for about 4 hour longer.