Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Summer Savory | not in our table | 0 |
| Currant | not in our table | 0 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon salt
- 1 teaspoon summer savory
- 2 tablespoons of vinegar
- 2 tablespoons of currant jelly together
- 2 tablespoons of butter
- 1 tablespoon flour
- 2 cups boiling water
- 1 cup hot water
- 1 teaspoon catsup
- a pound of veal
- a pound of pork
- a teaspoon of mustard
- 4 crackers
- 3 onions
- pepper
- salt
- cayenne
- thyme
- parsley
- lemon juice
Directions
Roast Rabbit.
Make first a stuffing of a pound of veal and a quarter of a pound of pork; simmer in water to cover, 2 hours; 4 crackers, rolled fine; 1 tablespoon salt; teaspoon pepper; 1 teaspoon summer savory; tablespoon of butter, and \}4, cups of the broth in which the veal and pork were cooked. Chop the meat fine, add the other ingred- ients and put on the fire to heat. Stuff a well cleaned rabbit with this dressing, while hot, and sew up the opening. Put the rabbit on its knees and skewer in that position. Rub thickly with butter,
POULTRY AND GAME. 113
dredge with flour and put in a baking pan, the bottom of which should be covered with hot water. Bake in a quick oven, basting frequently.
Barbecued Rabbit.
Rub a fat rabbit all over with melted butter and sprinkle with pepper and salt. Lay on a broiling pan over a hot fire and turn until brown on both sides. When well done put in a baking pan, spread with butter, and set in the oven for 10 minutes. Mix 2 tablespoons of vinegar, a teaspoon of mustard, the juice of half a lemon and 2 tablespoons of currant jelly together. Set over the fire to heat, season with salt and a dash cayenne; pour over the rabbit and serve. An old Virginia recipe.
Roast Belgian Hare. Dress same as wild hare; singe, wash thoroughly, cover with clear cold water and let stand several hours. Take out, wipe dry, and sprinkle with salt inside and outside. Prepare bread stuffing as for roast turkey; fill the hare, sew up and cover with paste made by mixing 2 tablespoons of butter and 1 tablespoon flour. Place in a roasting pan, add 2 cups boiling water, cover closely and roast from 2 to 4 hours.
Jugged Hare.
Cut hare up and season with salt, pepper, thyme, parsley and fry brown. Into a stone jar put a layer of hare and bacon alter- nately; add 1 cup hot water, cover and set in a dish of hot water and bake until tender. To the gravy add a teaspoon lemon juice and 1 teaspoon catsup.
— Mrs. Thomas Weldon.
Hausenpfeffer of Rabbit.
Cut up rabbits, put in stone jar. Take 3 onions, sliced; a few cloves; whole black pepper; a little bay leaf; a tiny piece of macy; a teaspoon brown sugar; a little salt, and cover with vinegar. Let stand 3 days. Cook in this brine, adding water if necessary, until rabbit is tender. Lift rabbit out on warm platter. Strain the gravy, add butter and flour and pour over rabbit.
— Mrs. Rupert Henry.
114 THE MENDELSSOHN CLUB COOK BOOK.