Method: Joint a young rabbit, and stew until tender, drain it, and make a batter with 1 egg, 1 cup of flour, 1 teaspoon baking powder, and enough milk to make a batter that will not run off the rabbit, add salt and pepper, dip meat in batter and fry in boiling fat for about 2 minutes.
Source: contributed by Mrs Peter Mayr in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.21.
Source: contributed by Mrs Peter Mayr in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.21.
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