(4) War Rationing Stewed Rabbit
This is war rationing rabbit recipe number 4 of 5. It is similar to what my husband’s Swedish relations have – ‘Pytt i Panna’ which traditionally involves leftover meat from a roast cut into small pieces and fried up with leftover roast potatoes and onion, sometimes topped off with a fried egg. If you ever have a sore head (for whatever reason!) or are in need of comfort food, this is the answer (though maybe not with rabbit).
In the words of Granny Dot:
‘Materials. – 2 shoulders of rabbit, 2 pieces of back (near the neck), 1 oz. of fat, a little corn flour, salt and pepper, a few potatoes, 1 small onion, stock.
Method.- Fry the pieces of rabbit lightly in the fat and season with salt and pepper. When browned, add a few potatoes cut into dice, and the onion. Fry all together carefully. If the rabbit is done before the vegetables, remove it and cook the vegetables longer. When done, dish up the rabbit and garnish it with vegetables. Rinse the pan out with stock, cook till all gravy is dissolved, thicken slightly with corn flour mixed smooth with a little water and brought to the boil. Add this to the boiling stock and stir together until clear. Pour over the rabbit.
This dish may be, like so many others, cooked and served in the one casserole to save washing-up.’
(The Victory Cookery Book, 1918, Mrs C. S. Peel)
2 oz.56g butter or oil
2 shoulders of rabbit
any leftover rabbit
1 small onion finely chopped
2 medium potatoes finely chopped
1. Bring the butter to a sizzle.
2. Add the onion and potato and allow to cook for five minutes or so.
3. Add the rabbit and when cooked through, serve with gravy (Pyt i panna is served with ketchup or brown sauce!).