Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pheasant | not in our table | 0 |
| Rabbit | not in our table | 0 |
| Sauce | 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 dark jelly
- 2 cups hot water
- quarter pound fat pork
- 2 quarts water 0000 m lb
- 1 tablespoonful of flour
- one cup boiling water in which has been previously boiled pheasant giblets
- one egg
- 1 rabbit $0
- half cover the rabbit
- 3 lbs
- 1 table- spoonful worcester sauce
- 2 table- spoonfuls flour
- 1 pheasant $0
- salt
- cloves
- pepper
- vinegar
Directions
cut if not. Beat one egg with table- spoonful of hot water, and first dip pieces in flour, then in the egg, then into the flour again. Place in frying- pan and salt and pepper. Fry till nice golden brown, turn over and fry the same. When all is brown on both sides put on the back part of the stove and let cook slowly till tender, covered. — Mrs. E. V. Mills.
Larger Rabbit Fried.
Cost. 1 rabbit $0.0000
1 c cornmeal 0283
2 T lard 0312
1 t salt 0003
% t pepper 0021
1 T salt (to soak) 0008
Wood for iy2 hours (% use).. .0215
Cost to prepare rabbit $0.0842
Draw, skin and soak rabbit in salt water for one hour or over night, if liked. Wipe dry, joint and cut in pieces, frying size, and roll in flour or cornmeal. Have lard smoking hot; place pieces in pan and fry golden brown on both sides. Then pour in about a cupful or enough water to half cover the rabbit. Set in the oven and let cook for about an hour. The water in the pan makes a nice gravy. Or you can use egg if liked, the same as with young rabbit. Young jackrabbits are especially fine cooked either of these ways. — Mrs. E. V. Mills, 1527 Center street, Salem, Or.
Fried Rabbit.
Here is a good recipe for fried rab- bit: Cost.
3 lbs. rabbit $0.0000
2 T Crisco 0164
1/2 T butter 0078
2 T flour 0068
1 t salt 0003
1 T jelly (15c cupful) 0094
1 T Worcester sauce 0125
Top gas, 1% hours 0171
Cost of preparing rabbit $0.0653
Fry the rabbit, prepared as before, in the fat, after rolling in the flour. Season with salt to taste. Then take 1 tablespoonful dark jelly, 1 table- spoonful Worcester sauce and 2 cups hot water. Let this sauce boil up and frequently dip it over the meat for V2 hour or longer and serve. — Mrs. Reid, 110 Twenty-first street North.
Fried Rabbit, Dock or Pheasant.
Joint and stick sharp-pointed knife once or twice through each leg. Rub lightly with salt, sprinkle with pep- per, roll well in flour and put in skil- let in which there is enough hot fat to nearly cover. When well browned add water to cover. Mix 2 table- spoonfuls flour with water enough to make a smooth paste, add to water in skillet and stir well until it boils. Boil meat and gravy together for 15 minutes. — Mrs. Culbertson.
Spiced Rabbit.
Joint and boil in salted water un- til tender. Take out and drain. Put enough vinegar into a granite pan to cover meat. Add whole cloves, all- spice and red pepper to taste. Onions, mace or celery may be added if liked. Pack in jar and add vinegar boiling hot. — Mrs. Culbertson.
Rabbit Mincemeat,
Joint rabbits and boil in water slightly salted until quite tender. Al- low quarter pound fat pork for each rabbit. Chop rabbit meat and pork together and proceed as for any other mincemeat. — Mrs. Culbertson.
PHEASANTS — OREGON'S PRIZE RIRD.
Wild Pheasant.
Salt all pieces the night before. In the morning wash well before cook- ing:- Cost. 3 lbs. pheasant $0.0000
1 T salt 0008
2 quarts water 0000
M lb. barley 0625
Average top heat, BV2 hours... .0399
Serve family of 6 at a cost of
preparing the pheasant of... $0.1032 Put the pheasant in a kettle, pour over it hot water and salt. Cook for two hours; then add barley and fin- ish cooking. When done remove meat to platter and serve. If desired add more hot water to stock and serve as soup. — Mrs. Reid.
(Barley flour or meal to use in cooking is not now to be obtained in our market at any price. We do not quote the price of any wild game.)
Pheasant Roasted. Cost
1 pheasant $0.0000
% lb. round steak (18c) 0450
3 thin slices fat bacon 0400
2 t salt 0006
14 t pepper 0020
1 T flour 0009
Wood heat, 1 hour (% use) 0143
Total $0.1028
Pick and draw the bird, truss in the same way as a roast chicken, but leave the head on, put the steak in- side the pheasant. The steak is in- tended to improve the flavor of the bird and keep it moist and not to be eaten with it but it may afterwards be used in the preparation of some cold meat dish. Cover the breast with bacon and roast in a moderate oven 50 minutes; remove bacon and brown well. Put bird on a hot dish, mix 1 tablespoonful of flour with drippings in pan, stir until nicely browned, add one cup boiling water in which has been previously boiled pheasant giblets, add salt and pepper. Strain and serve in gravy boat. Fried bread crumbs should be served with this dish. — Mrs. A. Shard.