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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 6 |
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A savory casserole from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 rabbit, dressed and cut into serving pieces |
water |
1 1/2 tablespoons flour |
1 cup broth (reserved from cooking the rabbit) |
salt and pepper, to taste |
2 cups mashed potatoes (hot) |
1 egg, well beaten |
1 quart dry bread, cubed |
1 tablespoon parsley, minced |
2 tablespoons butter, melted |
1 onion, minced |
1 teaspoon salt |
1/2 teaspoon poultry seasoning |
1/2 cup celery, diced |
pepper, to taste |
Directions:
1. Place meat into a stockpot and barely cover with water.
2. Cook until tender, about an hour and a half.
3. While meat is cooking, mix potatoes and egg together.
4. Saute vegetables until translucent.
5. Soak bread in cold water and squeeze dry.
6. Add potato mixture, stir in remaining stuffing ingredients and mix well.
7. Drain meat, separate from bones and cut into small pieces.
8. Make sauce by combining the flour, seasonings and broth; cook until thickened.
9. Butter a casserole and put a layer of the potato stuffing in the bottom, followed by a layer of meat and a spoon of sauce.
10. Continue layers until casserole dish is filled.
11. Bake at 350F for 25 minutes.
12. Serve hot.
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