3 tablespoons fat 1/3 cup flour 3 strips bacon
1 teaspoon sage
4 cups thin white sauce
1 teaspoon salt
Dress and clean the rabbit and cut into pieces for serving. Mix the flour, sage and salt; roll the rabbit pieces in this mix-ture. Saute in the fat until brown all over. Put the rabbit pieces into a casserole and lay bacon strips over them. Pour on the white sauce. Bake for two or more hours in a moderate oven. The meat must be tender.
Dress and clean the rabbit and disjoint into pieces suitable for serving. Put in a kettle with six small onions, a bay leaf, half a cup of chopped celery and season with two teaspoons salt. Cook slowly for two hours with water to cover. Add three potatoes which have been pared and quartered. Thicken with three tablespoons flour made into a paste with a little cold water. When the gravy thickens, add parsley chopped fine and serve.
1 boiled chicken meat, ground
2 raw eggs
1 small onion, salt and pepper
White sauce made of 1 tablespoon butter,
1 table spoon flour;
1/2 pint milk
Cook sauce, mix with the above ingredients and place in but' tered mold; steam for 2 1/2 hours. Serve on platter with creamed peas all around it.
Cook chicken until it falls away from the bones; cut in small pieces. Two pints chicken, two pints broth, one pint cracker crumbs, three eggs, well beaten. Mix all together and put in pan. Bake about thirty minutes or until nicely browned. Serve with a ring of sweet green pepper on each portion. Will serve sixteen.
Take a 3 pound young chicken, cut up as for frying. Salt and roll in flour, put 1/2 cup of melted butter in baking pan. Place chicken in pan and cover with sweet milk; sprinkle with pepper. Bake until tender, turning so it will brown on all pieces. You will find this a change and delicious.