- 1 rabbit, disjointed
- 1/2 cupful of flour
- 1 teaspoonful of salt
- 1 teaspoonful of sage
- 1/2 teaspoonful of black pepper
- Fat for frying
- 3 strips of bacon
- 3 cupfuls of white sauce (recipe below)
Put in casserole, pour well-seasoned white sauce around it, and lay the bacon strips over the top. Bake slowly (at 325 degrees) for 2 hours, or until meat is very tender.
- 2 tablespoonfuls of butter
- 2 tablespoonfuls of flour
- 1 cupful of milk
- Salt and pepper to taste
Cook, being careful that the flour does not brown, stirring constantly until the milk reaches the boiling point, when the sauce should be taken from the fire and beaten with a spoon until smooth and glossy. If necessary for the sauce to stand, place the sauce plan, covered, over hot water, or turn into a double boiler.
(Origin - "Sunset All-Western Cook Book" by Genevieve A. Callahan, published by Stanford University Press, 1933.)