1 ea Rabbit
1 ea *potato filling recipe
1/2 c Broth **
1 1/2 tb Flour
1 x Salt & pepper
** “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.