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)

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)

Caramel Meringue Pie (1935)

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.)