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JUGGED RABBIT Jane Sherwood

From 1972 Recipes To Beat The Band Dansville High School MI (1972).

Source and licence

From 1972 Recipes To Beat The Band Dansville High School MI (1972), printed page 9, digitised by the Internet Archive: https://archive.org/details/1972-recipes-to-beat-the-band-dansville-high-school-mi

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. oz.
  2. lean bacon to 24 pound rabbit to 2 tablespoons seasoned flour onions 1 cooking apple 14 pints stock bouquet garni and salt 1 to 2 tablespoons tomato catsup brown juice and fat from frying 14 tablespoons flour Put bacon in large fry pan or dutch oven, cook over low heat for 5 to 8 minutes.
  3. Cut rabbit in pieces, cutting at joints and coat with seasoned flour.
  4. Add to bacon and fry until brown.
  5. Peel and roughly chop onions and cored apples.
  6. Add to rabbit with stock.
  7. Then add bouquet garni, salt, catsup & gravy browning.
  8. Cover and simmer for 1% to 14 hours.
  9. Remove bouquet garni.
  10. Blend flour with a little water about 2 or 3 tablespoons.
  11. Add to stew.
  12. Bring to a boil stirring and cook for 2 minutes.
  13. Adjust seasoning, pour into serving dish.
  14. PHEASANT no name Skin pheasant, wash thoroughly.
  15. Cook slowly in frying pan with just enough water to keep from scorching.
  16. Watch carefully & keep adding small amounts of water.
  17. When almost done, add oleo to pan and brown on all sides.
  18. Remove to platter and make gravy.
  19. PAN FRIED TROUT no name Wash fish, leaving heads on.
  20. Be sure all black is removed from backbone.
  21. Roll in salted flour.
  22. Heat frying pan to 350° using oil to cover pan, about 4" deep.
  23. Add fish to pan.
  24. Turn fish often, as they burn easy.
  25. Insert fork in thick meat alona backbone to test for done-ness.
  26. When fork pulls out easy, fish are done.