Rabbit for Dinner

Dominion, Volume 30, Issue 261, 31 July 1937, Page 4 (Supplement)

Rabbit for Dinner

Ways of Preparing This Popular Dish T-TOW do you generally cook rabbit? Are you content to stew it, and, if so, how do you stew it? I wisli 1 could describe to you the number of versions of stewed rabbit 1 have eaten in different parts of the country, some good, some bud, some indifferent. When a rabbit is young the best way to serve it is fried; when mature, you can make it into a savoury pudding. If ralibit is to lie cooked jointed, place the ribs in your stock-pot for soup, or make gravy from them. Now let me give yon .some suggestions for introducing variety into rabbit dishes. To Stew Rabbit. Place joints in a basin. Cover with boiling water. Stand for a moment, or two. Drain off the water and dry. Dip in seasoned flour. Fry till brown in a little smoking-liot butter, bacon fat. or dripping. Place in a saucepan or casserole. If you like you can add. for every ralibit used, lib. heel’ steak cut into suitable pieces, then floured and fried; or 411>. chopped pickled pork, but remove the rind before chopping pork. Add three-quarters ’ a pint, of stock if .stewing rabbit alone. If with tlie addition ot' beef steak or pork, substitute water for stock. Add one or two sliced onions to taste. Cover and stew gently for about an hour and a half till tender. Serve witli boiled, steamed, or mashed potatoes and a green vegetable. Rabbit Mould. One rabbit, 1 onion. 1 stalk celery, 3 cloves, salt and pepper to taste, hardboiled egg, 1 tablespoon minced parsley. 3 tablespoons drained, tinned peas, Blanch rabbit. Place in a saucepan covered with salted water and stock, ot water in which a meat cube or some meat extract is dissolved. 801 l with onions stuck with cloves, chopped celery, and .shredded parsley, till tender. Remove from pan. chop finely and season to taste. Rinse a mould with cold water. Drain off meat. Place in mould. Strain in liquid. Add slices of hard-boiled egg and the peas. Serve garnished with raw tomatoes and slices of hard-boiled egg or potato salad. Enough for four or five people. Rabi) it Croquettes. Half a pound of minced, cooked rabbit, 3 tablespoons gravy or stock, 1 tablespoon chopped parsley, salt and pepper to taste, fat for frying, 6 tablespoons mashed potatoes, 1 tablespoon ininced onion. 1 tablespoon butter, 1 egg beaten up witli I tablespoon of water, parsley. Cook for five minutes. Mix Melt fat in a frying-pan. Add chopped parsley. Cook for five minutes. Mix witli tlie meat, potato, gravy and other seasonings. Shape into croquettes. Dip in beaten egg. Roll in crumbs. Stand for an hour or so to dry the coating. Heat fat in a deep fryer till a piece of bread browns in 40 seconds. Place two or three croquettes in frying basket at a time. Lower slowly into hot fat till golden brown. Remove croquettes. Drain on kitchen paper. Serve with hot parsley and tomato sauce.