Monday, January 26, 2015

Gingered Rabbit Casserole (1938)

  • 1/2 cup salt pork, diced
  • 1 fryer rabbit
  • Milk
  • Flour
  • 1/2 tspn pepper
  • 1/2 tspn ginger (or to taste)
  • 1 cup potatoes, sliced
Fry salt pork until crisp.  Dip rabbit in milk and roll in flour to which pepper and ginger have been added.  

Brown well in salt pork drippings and place all in casserole with potatoes. Sprinkle lightly with flour left from rolling.  Cover all with milk.

Cover casserole. Bake in slow over 1 1/2 hours.

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley.) 

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