Thursday, May 1, 2014

Rabbit Baked in Milk (1933)

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

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.

White Sauce
  • 2 tablespoonfuls of butter
  • 2 tablespoonfuls of flour
  • 1 cupful of milk
  • Salt and pepper to taste
In a sauce pan, melt the butter, add the flour, and when the two are blended, add milk and seasonings. 

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.)

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