TO-DAY’S RECIPE
CHAUDFBOID OF RABBIT
Ingredients: A young rabbit, half a pint of white sauce, two tablcspoonfulh of cream, salt and pepper, an onion, a piece of carrot and celery, watercress or lettuce, beetroot. Joint the rabbit, put it in warm water with a teaspoonful of salt for an hour. Drain and put the joints in a basin with the vegetables sliced and a tcacupful of water. Sprinkle with salt and pepper. Tie on a piece of greaseproof paper and steam until the meat is quite tender. Put the joints of rabbit on a dish or sieve to cool. Make the white sauce, using half milk and half the liquor from the steamed rabbit. Stir in the cream and leave until cool. Thea coat the pieces of rabbit with the sauce and leave them in a cold place to set. Serve on a bed of watercress or lettuce garnished beetroot.
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Bibliographic details
Wanganui Chronicle, Volume 74, Issue 245, 16 October 1931, Page 2
Word Count
150TO-DAY’S RECIPE Wanganui Chronicle, Volume 74, Issue 245, 16 October 1931, Page 2
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