RABBIT RECIPES.

Cromwell Argus, Volume LXI, Issue 3168, 22 June 1931, Page 5

RABBIT RECIPES.

Rabbit and Macaroni.—Boil rabbit till tender, remove meat off bones, cut in small pieces, mix witb 1 oz. boiled macaroni, 1 chopped onion, % pint milk, salt, pepper. Simmer i hour, stir frequently. Just before serving add 2 oz. grated cheese. Casserole of Rabbit. —Joint a rabbit and brown the joints well. Put them into a casserole and. pour over half a pint' of brown stock, add a layer of potatoes, and one for vegetables, season well, and cook in the oven for one and a half hours. Lift the lid off the dish for ten minutes so that the potatoes may be browned. Rabbit Mould.—This Is a good supper dish. Joint a rabbit and cover it with cold water. Add an onion and seasoning and let It stew nntil the meat comes from the bones. Strain off the liquid and return It to the pan with half an ounce of gelatine and let this come to the boll. Chop the meat into neat pieces and arrange some at the foot of a wet china mould. Pour in some of the liquid, and when this is half set, add the rest of the meat and the liquid. Set in a cold place over night.