TODAY’S RECIPE
RABBIT EN CASSEROLE Joint a young rabbit and soak in plenty of warm, salted water until flesh is quite free from blood. Dry well, roll in seasoned flour, and fry in a little fat until well browned. Place each piece in a casserole dish; bring lib pork sausages to boiling point in a little water, and simmer very slowly for five minutes. Remove skins and cut in halves, place them in casserole on top of rabbit. Peel and slice 3 onions and fry in the same fat in which the rabbit was fried, add 1 tablespoon flour, cook a little, add salt, pepper and 1| cups stock or water and stir until boils. Cut 4 potatoes into thick slices, and, if liked, 3 tomatoes, cut into slices, place on top of sausages, pour over gravy, cover with lid, and bake in a moderate oven for from hours to 2 hours. When ready to serve, sprinkle with 1 dessertspoon finely-chopped parsley.
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https://paperspast.natlib.govt.nz/newspapers/ST19400703.2.72
Bibliographic details
Southland Times, Issue 24168, 3 July 1940, Page 7
Word Count
162TODAY’S RECIPE Southland Times, Issue 24168, 3 July 1940, Page 7
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