Yield: 4 servings
|1 each||fryer rabbit|
|¼ cup||margarine or butter|
|1 \N||milk for dipping|
|1 \N||flour to coat|
|1 \N||salt and pepper|
|⅛ teaspoon||black pepper|
|1 \N||paprika for garnish|
|1 \N||parsley flakes for garnish|
Divide the rabbit into serving pieces, disjointing whenever possible. Dip each portion into milk. Salt and pepper, then roll lightly in flour.
Put ¼ cup margarine and 4 T oil in heavy fry pan over high heat. Put in the pieces, any bony sides uppermost. Lower the temperature at once and cook, uncovered, until the portions are brown on one side. Then turn just once and brown the other side.
The meat will be crisp and done in slightly more than half an hour. Spread it out on absorbent paper and keep it warm while making the gravy.
Pour out all the fat except enough to just cover the bottom of the fry pan.
Stir in 2 T flour, ½ ts salt, ⅛ ts freshly ground black pepper, smoothing these into a paste. Using the milk in which you immersed the meat, add additional milk to make a cupful. Pour this, then a cup of water, slowly into the pan, all the time stirring.
Simmer over low heat for 12 minutes, adding more milk and water if the gravy becomes too thick. Finally, sprinkle with paprika and parsley flakes.
Taken from Wilderness Wife by Bradford & Vena Angier Typed by Dorothy Flatman
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