RABBITS

New Zealand Listener, Volume 8, Issue 208, 18 June 1943, Page 11

RABBITS

AKE full use of rabbits. They add variety to the diet, and are both cheap and nourishing. They may be stuffed and baked, stewed in brown or white sauce, curried, or made into puddings, pies or soups, and the left-over pieces, chopped or minced, and mixed with a little chutney and chopped carrot and parsley, make a good filling for school luncheon pasties, or wholemeal sandwiches. Bacon and onions are the usual accompaniments to rabbits, but celery, leeks and parsnips are all appropriate, and oatmeal stuffing is specially good with roast rabbit. Any original recipes using rabbits will be much appreciated by the Daisy Chain, so please send in your bright ideas, Roast Rabbit Dinnei (Fuel Saving) Baked Potatoes, Braised . Parsnips, Apple Charlotte, Semolina Pudding. Wipe the rabbit and season inside with a little pepper and salt and a shake of ground cloves. Make the stuffing with 3 tablespoons wholemeal breadcrumbs, one tablespoon medium oatmeal, 2 tablespoons chopped bacon, 2 tablespoons shredded suet, 42 teaspoon mixed herbs, 1 dessertspoon chopped parsiey, pepper and salt, a grating of lemon peel, and mix with milk. To improve the oatmeal flavour, toast it in a moderate oven before using. Cover the rabbit with dripping, and put in baking-tin with some more good dripping, arrange whole small onions around it, and put into oven previously heated on Reg. 7, on about the third grid from the top. Put some scrubbed jacket potatoes on any spare space, and some more lower down in oven. Braised Parsnips or Carrots Peel and cut into wedge-shaped pieces. Melt some butter or dripping in small casserole or pie-dish, heat them for a few minutes in this, on top of stove, then season with pepper and salt, add a little cold water or vegetable stock, cover with a lid and put in oven under the rabbit. Apple Charlotte t Butter a pie-dish and then line with breadcrumbs. Put a layer of sliced apples at bottom, then a layer of breadcrumbs, and cover with dabs of butter, some grated lemon rind, a squeeze of lemon juice and a spoonful of sugar. Repeat these layers until dish is full, finishing with breadcrumbs and dabs of butter. Cover with buttered paper and cook on lowest shelf of oven. Any spare space on shelf may be used to cook some baked apples or a milk pudding. Semolina Pudding (Without Egg) Boil 1 pint milk. Sprinkle in 2oz. semolina and a pinch of salt, stirring well, and boil. until semolina is clear, Add loz. sugar and turn into buttered pie-dish. When a little cooler, add flavouring, and put into oven on lowest

shelf. If an egg is available, beat it and add it with the flavouring, in which case use ¥20z. less semolina. Curried Rabbit Soak jointed rabbit in salted water. Wipe dry and roll in seasoned flour. Cut up 2 large onions and fry them brown ir. butter in a thick casserole or saucepan. Remove onion and fry the rabbit joints, sprinkling them freely with dry curry powder. When browned all over, return onion to pan, add a chopped apple, 2 tablespoons brown sugar, a tablespoon vinegar, and water or stock to nearly cover. Cook slowly on low heat, or in oven until tender-about two hours, Rabbit Roly Poly Wipe young rabbit dry after soaking in salted water, sprinkle inside with pepper and salt, and fill with the usual stuffing made with breadcrumbs, grated onion, shredded suet, chopped parsley, and a little chopped bacon. Make a soft suet-dough, roll it out, and wrap up rabbit like a roly-poly. Tie in wellfloured cloth, drop into boiling water, and boil for three hours. Serve with onion sauce sprinkled with chopped parsley.