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WELSH RAREBITMelt butter over hot water in double boiler. Grate and add cheese and 1/2 cup beer. Stir until cheese is partially melted, then add remaining 1/2 cup beer. Continue stirring gently until cheese is almost melted and mixture looks smooth and satiny. Add dry mustard. Stir until cheese is completely melted and serve over toast points. Have Worcestershire handy. |
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WELSH RAREBITMelt oleo or butter in top of double boiler over hot water. Add cheese and seasonings. Stir constantly. As cheese softens, gradually add scalded milk. Stir vigorously, cooking 3 to 4 minutes. When thick and smooth, pour over buttered toast or crackers. |
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WILD RABBITParboil rabbit, then cut in pieces, roll in flour and put in skillet to brown. Salt and pepper to taste. Pour small amount of water in skillet and steam. Pour 1/2 pint of sour cream over rabbit and let cook slowly in oven or on top of stove over low heat until tender. Take rabbit out of skillet and serve, use liquid left in skillet for gravy. |
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WILD RABBITPlace pieces in glass bowl. Combine 1/4 cup white cooking wine, 2 tablespoons salt with water to cover. Soak overnight in refrigerator. 1 c. flour 2 cubes butter 1 lg. onion, chopped 1/2 c. chopped celery 1/2 tsp. curry powder 1 can mushroom soup 3/4 c. milk Pepper rabbit, roll in flour. Heat butter in skillet. Fry until golden brown. Place in baking dish. Pour off 1/2 of drippings. In same skillet add chopped onion and celery. Saute 5 minutes. Add curry powder, mushroom soup, and milk. Mix and pour over rabbit. Bake at 300 degrees for 1 hour. |
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WILD RABBIT FEASTPreheat oven to 350 degrees. Cut rabbit in pieces; roll in flour. Let stand 1 hour. Fry pieces in oil until nice and brown on both sides. Add salt and pepper. Place in a 10 inch square casserole. Mix prunes, onions, wine and water. Pour over rabbit. Cover with foil. Bake 1 hour. Remove meat. Combine cornstarch and 1 cup water. Add to prunes and onion mixture. Cook over medium heat until gravy thickens. Add more water if gravy becomes too thick. Recipe note: This is an old Belgian dish. |
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WILD RABBIT IN SOUR CREAMCut rabbit into serving pieces. Season and brown in butter. Add 2 cups sour cream and simmer until tender, about 1 hour. Add more cream if necessary or cook in sour cream gravy. |
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WILD RABBIT SUPREMEBoil rabbit pieces for 1 hour. Dry thoroughly; shake in bag with flour, salt, and pepper. Braise rabbit pieces in pressure cooker in small amount of shortening. Add water, wine, soup, onions, dash of Worcestershire sauce, dash of Tabasco sauce, garlic, and bay leaf. Place strips of bacon over top. Close cooker, cook for 20-25 minutes according to cooker instructions for chicken. Yields 4-6 servings. |
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WILD RABBIT WITH WINEWash rabbit thoroughly in lukewarm water; drain and dry. Cut off the fore legs and hind legs; separate the hind legs into 2 pieces at the joint. Cut the saddle into 3 pieces, dividing the section nearest the head end in 2 pieces by splitting it down the back bone. Melt the butter and cook onions and mushrooms until the onion is soft and slightly brown. Place the onion and mushrooms to one side and add the flour. Mix thoroughly, then add the water and wine. Add the thyme, parsley, bay leaf, salt, and pepper. Place the pieces of rabbit in a pan and cover with the mixture. Steam for 1 1/2 hours or until tender. |
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