Sunday, October 7, 2012

I Don't Think I'll Be Trying This

Rabbit and Macaroni Turnovers.  Four to six ounces of cooked rabbit; 2 ounces cooked macaroni; sauce or gravy; seasoning; sauce or gravy; 4 ozs plain flour; 3 ozs. Mashed potatoes; 2 ozs. Margarine or cooking fat; 1 small teaspoon baking powder; salt; cold water.

Beat the margarine or fat to a cream.  Add the potatoes, then work in the flour, baking-powder, and a pinch of salt.  Mix the whole to a stiff dough with cold water.  Knead it slightly, roll out thinly, and divide into squares – the size depends on individual requirements.  Remove all skin and bone from the rabbit and chop it up.  Cut the macaroni in small rings and add it to the rabbit, with enough sauce or gravy to moisten the mixture.  Season carefully.  Place some of the mixture in the centre of each square of pastry, moisten the edges and fold them over, pressing them together.  Make a hole in the center of each turn-over, and brush over with a little milk.  Bake in a hot oven for about 15 minutes.

Australian Home Journal, May 1st, 1951.

1 comment:

Anonymous said...

Actually that sounds OK. But macaroni in the filling? I'm thinking a leftover potato, onions, gravy. (I always have a potato, parsnip and onion in my bunny stew.) And lard instead of margarine for the pastry, yummmmm.
Maybe in 1951 Australia, the marketing people were really pushing macaroni product.