Rabbit Cake (hasen Kucka)
| 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
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Nutrition (calculated from recipe ingredients)
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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