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Panned Rabbit

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
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Panned Rabbit

Ingredients

Directions

  1. Clean and cut into halves .is in Fricassee of Rabbit; place in a baking pan; spread lavishly with butter; dust with salt and pep- per: and bake in a quick oven one hour; basting every ten minutes.

  2. Mrs. Rorer. SQUIRRELS. Squirrels may be fricasseed, broiled and panned precisely the same as rabbits.

  3. BELGIAN HARE a la MARYLAND.

  4. Separate at joints; sprinkle with salt and pepper; roll in flour, egg and bread crumbs ; clispose in a well oiled dripping pan ; bake in hot oven about i/o hour; baste frequently after the first five min- utes with bacon fat.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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