Title: Rabbit Cake (Hasen Kucka)
Categories: Penn Game
Yield: 1 Servings
| 1 | | Rabbit |
| 1 | | Potato Filling Recipe |
| 1/2 | c | Broth ** |
| 1 1/2 | tb | Flour |
| | | Salt & Pepper |
** "Use broth in which rabbit is cooked". The recipe didn't specify, but I
assume that the rabbit is to be boiled.
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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
350øF until brown (about 25 minutes). Source: Pennsylvania Dutch Cook Book
~ Fine Old Recipes, Culinary Arts Press, 1936.