0
(0)
CATEGORY CUISINE TAG YIELD
Meats Dutch Meats, Penndutch 1 Servings

INGREDIENTS

1 Rabbit
1 *potato filling recipe
1/2 c Broth **
1 1/2 T 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

A Message from our Provider:

“In the sentence of life, the devil may be a comma–but never let him be the period.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 62
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 367.4mg
Potassium: 115.7mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: <1g
Protein: 3.6g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?