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(German) - (Pennsylvania Germans)

After the rabbit has been skinned, and carefully cleaned, wash quickly
and let stand over night in cold water to which salt has been added;
also a pinch of red pepper. Place on the range in the morning (in a
stew-pan with fresh warm water). When it comes to a boil, drain off,
add one pint of hot water containing two sliced onions and a little
ginger. This prevents the flavor of wild game, objectionable to some.
When the meat has cooked tender, drain, dust pieces with flour, and
brown quickly in a pan containing a couple tablespoonfuls of hot lard,
butter, or drippings.
If you wish the meat of the rabbit white, add a thin slice of lemon to
the water when cooking meat.

Other Recipes

Spanish Stewed Rabbit.

Season veal chops with salt and pepper and let fry a few minutes in
hot dripping. Remove the chops and cover with a mixture of bacon,
liver, onions and parsley minced fine and well seasoned. Then let bake
in the oven with 1 cup of beef broth. Baste often and serve very hot.

Other Recipes

French Stewed Rabbits.

Clean and season the duck; then chop the giblets. Add 1 onion, some
celery and parsley. Mix with 1 cup of bread-crumbs and a beaten egg.
Season this highly and fill the duck. Put in the dripping-pan with
some hot water, 1/2 glass of sherry and a lump of butter. Sprinkle
with flour; bake until done. Serve with apple-sauce.

Other Recipes

Stewed Rabbit

(Coniglio in umido)

After washing the rabbit, cut it in rather large pieces and put it on

the fire to drive away the water that is to be drained. When quite dry,

put in the saucepan a piece of butter, a little oil, and a hash

composed of the liver of the rabbit itself, a small piece of corned beef

and some onion, celery, carrot and parsley. Season with salt and pepper.

Stir often and when it is browned add some tomato sauce and another

piece of butter.

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