Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 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 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| 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 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Rabbit | 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 tablespoonful butter in a small saucepan
- 1 teaspoonful flour
- 4 teaspoonful cayenne pepper
- 2 tablespoonfuls of vinegar
- two cups bread crumbs
- 1 teaspoonful salt
- 1 teaspoonful sage
- a sprig of parsley
- a sprig of thyme
- half full
- 1 large cup of soup stock
- 20 min- utes
- 1 large rabbit $0
- 1 large onion
- 1 large onion diced
- salt
- pepper
- vinegar
- parsley
- thyme
- cayenne
- bay leaf
- sage
Directions
blisters on it. These should be avoid- ed. However, the young ones are usually healthy, and make fine eat- ing. In cooking the Eastern Oregon rabbits, always select young ones, if possible. I hope I may contribute something which may prove helpful." It is hard to price Mrs. Culbertson's recipes, so we will print most of them without doing so, as they are quite unusual and interesting, especially to those who have wild game.
Cooking: Wild Game.
Tou will find this recipe one of the best ones in cooking wild game such as prairie chickens, rabbits, etc., for I always use it myself with good re- sults. I always fix my game the night before I use it. I clean and wash it, then let it stand in cold wa- ter for 30 minutes; then drain off the water, cut it up, put it in an earthen crock (that is not metal); salt and pepper each piece and sprinkle with vinegar and lay it in the jar until you get it all in. Then cover the jar up and let it stand in a cool place over night. In the morning I take it out, roll it in flour and fry it in but- ter. Cover it up while frying it. It will fry in 30 minutes. The vinegar makes it nice and tender. Tou can cook old game two and three years old this way and it will be as tender as young game. The vinegar also gives it a lovely taste. Tou can fix game this way and it will roast in one hour and be nice and tender. I can't just say how much vinegar to use; I usually take a cup half full and sprinkle out of it with my hand until I have enough. The vinegar must be good that you use. — Mrs. R. E. Crowe, Mt. Angel, Or.
To Roast Rabbit.
Piquant Sauce.
1 T butter $0.0156
1 T onion 0016
1 t flour 0003
1 c soup stock 0200
Parsley from garden 0000
Thyme from garden 0000
% t cayenne pepper 0021
2 T vinegar 0032
Gas 1 hour simmering (to cook
liver) 0040
Gas 20 minutes simmering 0013
Cost of sauce $0.0451
Made as follows:
Take 1 tablespoonful butter in a small saucepan, melt it on the stove, add 1 T of minced onion and stir these together about 2 minutes. Put in 1 teaspoonful flour and beat with spoon to prevent lumps, add 1 large cup of soup stock, a sprig of parsley, a bay leaf, a sprig of thyme (or % tea- spoonful) and J/4 teaspoonful cayenne
pepper. Simmer all together 20 min- utes, then strain out the herbs, add the liver, which has been cooked and chopped fine, and 2 tablespoonfuls of vinegar. Boil up and serve with the rabbit.
Baked Rabbit.
Select a young rabbit, joint and lay in salt water a few hours. Boil in plenty of water to cover, with a strip of fat pork, until tender. Make a dressing same as for chicken, using broth from the rabbit. Put into bak- ing pan with pieces of rabbit on top, pressed well down in dressing. Pour cupful of broth over all. Add a few small lumps of butter and the salt pork. Bake in a moderate oven until well browned. — Mrs. Culbertson.
To Judge Rabbits.
An old rabbit has long, rough claws, and fur inclining to gray. When fresh the body will be rather stiff and the flesh dry and pale. If stale it will be limp and dark in color. — Mrs. Spencer.
To Roast Rabbit.
Rabbit $0.0000
1 T salt to wash 0003
V2 lb. salt pork (20c lb.) 1000
Gas to bake 1 hour 0220
Cost of cooking rabbit $0.1223
Cost of piquant sauce 0451
Total cost of serving $0.1674
Thoroughly clean the rabbit by washing in salt water; put the liver on to boil, place the rabbit in a pan, take V2 pound salt pork, cut in slices and lay on top. Roast one hour and serve with piquant sauce. — Mrs. G. Spencer.
Baked Rabbit.
Cost. 1 large rabbit $0.0000
1 T salt to soak 0008
2 c bread crumbs 0300
1 large onion ( V2 cupful) 0125
% t pepper 0021
1 t salt 0003
1 t sage 0083
Wood fire to bake 2 hours ( V2
Cost of preparing rabbit. .. .$0.0826 One large rabbit soaked over night in salt water, wipe dry and stuff with the following: Two cups bread crumbs, 1 large onion diced, % tea- spoonful pepper, 1 teaspoonful salt (even), 1 teaspoonful sage; mix and add water to moisten; stuff the rab- bit, sew up and place in baking pan and bake until tender, or about two hours; keep water in the baking pan and baste very often, as this makes it juicy. — Mrs. E. V. Mills, 1527 Center street, Salem, Or.