Rabbit Recipes from 1919

Mrs. Taylor’s Glorified Jack Rabbit

First Prize

Place a jack rabbit – preferably a young one – in salted water to draw the blood over night after dismembering and cleaning it.  In a saucepan, brown a kernel of garlic in two heaping teaspoonfuls of shortening, removing it when sufficiently braised.  Add to the shortening six moderately sized onions, chopped fine with a handful of parsley and a small sprig of mint.  When a little browned, add a can of tomato soup, or a like quantity of chopped fresh tomatoes if preferred, a little water – sufficient to cover rabbit when added – red (chili) pepper and salt to taste.  Cook all together slowly for an hour and a half; longer if rabbit does not seem done, and thicken the gravy with a little flour before serving.  Eat with currant jelly and boiled rice.  It is as good as the ‘jugged’ hare of fame, and much easier to cook.  One rabbit will serve five people.  Any gravy left over, thinned out, makes delicious soup for the following day.  Mrs. E. Taylor, 109 Manor drive, Piedmont.  Source: San Francisco Chronicle – 10 Aug 1919

Mrs. Taylor's Glorified Jack Rabbit Recipe

 

 

Mrs. Auerbach’s Ragout of Hare

Skin, clean and cut up a fine, large hare; put 4 ounces of fresh butter and 6 ounces of fat pork in a saucepan; let it heat through and stir in two large spoonfuls of flour; add your pieces of hare, pour in a bottle of red wine, add spices, pepper, a soup bunch, bay leaf, an onion with a clove stuck in it; no salt for the moment.  Cook slowly for an hour and a quarter, stirring from time to time to keep from sticking.  Take a pint of little white onions, cook in butter till they begin to brown, moisten them with a little bouillon, add a dash of sugar to glaze them, then set aside to serve around your ragout.  While your hare is cooking, peel and slice a quart of field mushrooms, and when the hare is nearly done, add these to the ragout.  Taste to see if it is seasoned enough; dress your hare on a dish, pour over it the sauce and garnish with glazed onions.  Stir in at the last moment the hare blood with little pieces of butter; add this and stir continually.  It gives the gravy more consistency.  Mrs. Bertha Auerbach, 2919 Pacific avenue.  Source: San Francisco Chronicle – 27 Apr 1919.

 

Mrs. Auerbach's Ragout of Hare Rabbit Recipe

 

 

Mrs. Lewis’ Danish Rabbit

For six persons take two rabbits, an onion, two bay leaves, three cloves, a little salt, pepper, allspice, one tablespoon lemon juice, four tablespoons sherry, one-third cup of butter, four tablespoons flour, four cups water, one tablespoon of mushroom catsup, if desired, the sherry may be omitted; clean the rabbits cut into pieces and roll in flour; put butter in frying pan and, when hot, put in meat and brown well on both sides, then place the meat in saucepan; in the frying pan put such flour as remained after rolling meat, stirring until smooth; then add water and cook about ten minutes; pour this liquid over the meat in the saucepan and add the spice, pepper, salt and chopped onion and whole bay leaves; cover closely and simmer and hour and a half; then add the lemon juice, sherry and catsup.  Chicken or venison are delicious cooked in the same manner.  Mrs. S. B. Lewis, Sonoma.  Source: San Francisco Chronicle – 29 Jun 1919

Mrs. Lewis' Danish Rabbit Recipe

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