Thursday, March 19, 2015

Barbecued Rabbit (1935)

  • 1 rabbit, cut for frying
  • 3/4 cup onion, chopped fine
  • 1/2 cup celery, diced
  • 3/4 melted shortening
  • 2 tbspns vinegar
  • 2 tbspns lemon juice
  • 1/2 cup catsup
  • 1 1/2 tbspn Worcestershire sauce
  • 1/2 tbspn prepared mustard
  • 1 cup water
  • 1 tspn salt
  • 1/8 tspn red pepper

Cut rabbit for frying, and place in shallow baking dish.  Brown onions and celery in melted fat. Add remaining ingredients and simmer 15 minutes in covered pan.

Pour 1/4 of mixture over rabbit. Bake 1 1/2 hours, basting every 25 minutes with remaining mixture.

(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.) 

More Recipes from My Grandma's Cookbook

Gingered Rabbit Casserole (1938)


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