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:
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.
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