| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Penndutch, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Rabbit |
| 1 |
|
*potato filling recipe |
| 1/2 |
c |
Broth ** |
| 1 1/2 |
tb |
Flour |
|
|
Salt & pepper |
INSTRUCTIONS
** "Use broth in which rabbit is cooked". The recipe didn't specify, but I
assume that the rabbit is to be boiled. Cook the rabbit until tender,
separate meat from the bones and cut into small pieces. Butter a casserole
and put a layer of the potato filling in the bottom, then a layer of meat;
add 1 Tbsp of sauce (made by combining the flour and water), seasoning, and
continue until dish is filled. Bake at 350-F until brown (about 25
minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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