Dinner
Smothered rabbits
Marion Harland’s original method for Smothered rabbits, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- pour a cup of boiling water over them and cook, covered, until tender.
- Baste five or six times with a mixture of butter and water mixed with a teaspoonful of onion juice.
- When the rabbits are done transfer to a platter and keep hot, while you thicken the gravy in the pan with a tablespoonful of browned flour rubbed up with one of butter.
- Cook one minute, add two teaspoonfuls of vinegar, a saltspoonful of paprika and a generous teaspoonful of made mustard.
- Boil up once, pour over the rabbits and leave, covered, over hot water five minutes before serving.
Historical transcription
Source method
- 1
Skin and clean a pair of rabbits; lay in a covered roaster; pour a cup of boiling water over them and cook, covered, until tender. Baste five or six times with a mixture of butter and water mixed with a teaspoonful of onion juice. When the rabbits are done transfer to a platter and keep hot, while you thicken the gravy in the pan with a tablespoonful of browned flour rubbed up with one of butter. Cook one minute, add two teaspoonfuls of vinegar, a saltspoonful of paprika and a generous teaspoonful of made mustard. Boil up once, pour over the rabbits and leave, covered, over hot water five minutes before serving.
Nutrition pending
No invented nutrition numbers.
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