Grilled Tomato and Onion Rabbit
A historical recipe from The Complete Book of Cheese, by Bob Brown (1955).
A historical recipe
The Complete Book of Cheese, by Bob Brown (1955). Project Gutenberg eBook #14293.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Complete Book of Cheese, by Bob Brown (1955). Digitised by Project Gutenberg, eBook #14293 (https://www.gutenberg.org/ebooks/14293). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Slice 1/4-inch thick an equal number of tomato and onion rings.
- Season with salt, pepper, brown sugar and dots of butter.
- Heat in moderate oven, and when almost cooked remove and broil lightly.
- On hot plates lay first the onion rings, top with the tomato ones and pour the Rabbit over, as in the plain Grilled Tomato recipe above.
- For another onion-flavored Rabbit see Celery and Onion Rabbit.
- The Devil's Own (a fresh tomato variant) 2 tablespoons butter 1 large peeled tomato in 4 thick slices 2-1/2 cups grated cheese 1/4 teaspoon English mustard A pinch of cayenne A dash of tabasco sauce 2 tablespoons chili sauce 1/2 cup ale or beer 1 egg, lightly beaten Sauté tomato slices lightly on both sides in 1 tablespoon butter.
- Keep warm on hot platter while you make the toast and a Basic Rabbit, pepped up by the extra-hot seasonings listed above.
- Put hot tomato slices on hot toast on hot plates;
- pour the hot mixture over.