Rabbit Baked in Milk (1933)

• 1 rabbit, disjointed
• 3 strips bacon
• 1/2 cup flour
• 1 tspn salt
• 1 tspn sage
• 1/2 tspn black pepper
• Fat for frying
• 3 cups white sauce

Roll the pieces of rabbit in a mixture of the flour, sage, salt, and pepper, and brown nicely all over in 3 or 4 tablespoonfuls of hot fat.

Put into a casserole, pour well-seasoned white sauce around it, and lay the bacon strip over the top.  Bake slowly (at 325 degrees) for 2 hours, or until meat is very tender.  
(Origin - "Sunset All-Western Cook Book" by Genevieve A. Callahan, published by Stanford University Press, 1933.)

More Rabbit Recipes

Barbecued Rabbit (1935)

Gingered Rabbit Casserole (1938)