COOKLORE


Small Game



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Rabbit Country Style





1936



For rabbit baked in milk, dress and clean 1 rabbit and disjoint in pieces for serving. Mix 1/3 cup flour, 1 tsp salt, and 1 tsp sage in a bowl. Coat rabbit thoroughly with mixture, then sauté in 3 Tbsp hot fat until brown on all sides. Place rabbit in casserole and lay 3 strips of bacon over the surface. Pour 4 cups of white sauce over and around rabbit. Bake in a moderate oven (375 degrees) for 2 hours or until tender.


White sauce, makes 1 cup: Melt 2 Tbsp shortening in saucepan, add 2 Tbsp flour and pinch of salt, and blend well. Add 1 cup hot milk gradually, stirring constantly until thickened.



Rabbit with Wine





1936



1 rabbit, cleaned

2 cups domestic claret


Rub rabbit with salt and pepper, then brush with melted butter. Roast in an uncovered baking pan until almost tender: use 400-degree oven for first 20 minutes, then reduce to 250 degrees for remainder, about 30 minutes per pound. When nearly tender, season with salt and pepper, and add claret and continue roasting. Baste every 10 minutes until meat is tender.



Baked Rabbit





1936



Clean and cut up 2 rabbits, season with salt and pepper and dredge in flour. Dip in egg and crumbs; arrange in well-greased dripping pan and bake 35 minutes in hot oven, basting after the first five minutes with 1/3 cup butter melted in 1 cup boiling water or white stock. Serve with a cream sauce and garnish with crisp bacon. Older rabbits may require more time in the oven.



Old Virginia Brunswick Stew





1936



2 squirrels, cleaned and cut in pieces

1 Tbsp salt

1 minced onion

1 pint Lima beans

6 ears corn (or 1 small can)

1/2 lb salt pork

6 potatoes

1 tsp pepper

2 tsp sugar

1 quart sliced or canned tomatoes

1/4 lb butter

2 slices lemon


Add salt to four quarts of water, bring to boil, add onions, beans, corn, pork, potatoes, pepper and squirrels. Cover closely and simmer for two hours, then add sugar and tomatoes and simmer one hour more. Ten minutes before finishing, add butter, cut in walnut-sized pieces and rolled in flour. Boil up, adding salt and pepper if needed, and turn into a tureen. Garnish with lemon.



Squirrel Pot Pie





1941



Flour and fry the squirrel pieces first, then place in saucepan and add 1 tsp salt, 1 small glass of sherry, 1 small onion minced fine, a quarter of a lemon sliced, and a quart of boiling water. Cover pan and let simmer 1 hour. Then lay rounds of biscuit dough on top of the squirrel. Cover tightly and boil 15 minutes. Thicken gravy and pour over the meat.


Hasenpfeffer





1945



Clean and wash 1 large hare or 2 small rabbits, and cut into serving pieces. Allow pieces to stand 24 to 48 hours in a cool place covered in a marinade made of: 2 cups vinegar, 1 cup water, and 1 cup claret. Add 2 large sliced onions, 1 Tbsp salt, 1 tsp black pepper, 1 tsp mustard seed, 6 bay leaves, and 8 whole cloves to marinade. Turn pieces every 12 hours.


When marinade is finished, wipe pieces dry, dredge in flour, and sauté in 1/3 cup of fat in a Dutch oven until browned on all sides. Drain off the fat.


Strain the marinade, dilute it with 1/2 cup of water, add 1 Tbsp sugar and pour over meat. Bring the whole to a boil and cover tightly. Simmer about 40 minutes or until meat is tender. Season again with salt and pepper.


Take pieces out of pot and place on hot platter, thicken sauce with flour to a gravy, and pour over rabbit.


Serve with noodles and browned bread crumbs.



Rabbit Fricassee





1952



1 rabbit, cleaned and cut up

1/4 cup bacon fat

3 onions, sliced

Flour and seasonings


Roll rabbit pieces in seasoned flour, brown in bacon fat. Cover with sliced onions, add 2 Tbsp water, cover and simmer until tender.



Roasted Squirrel





1957



Clean animals, cover with salad oil mixed with lemon juice or tarragon vinegar and let stand for an hour. Stuff squirrels with a cup of bread crumbs soaked in just enough cream to moisten, added to a cup of canned mushrooms, a bit of salt and pepper, and some lemon juice. After sewing and trussing, rub with oil, place in dripping pan and partly cover with brown stock diluted with a cup of boiling water. When well done, make gravy of drippings in pan, adding a tsp of Worcestershire sauce, paprika, salt and lemon juice to taste.