| 3 slices bacon | ¼ teaspoon pepper |
| 1 rabbit | 2 cups boiling water |
| 1 onion finely chopped | 1 cup tomatoes |
| 3 tablespoons flour | 1 pint okra sliced |
| 1¼ teaspoons salt |
Cut bacon into one-inch pieces, and cook in frying pan until brown; remove bacon; cut rabbit in pieces for serving and soak half an hour in cold salted water; drain, dredge with flour, brown in bacon fat, and put with cooked bacon in a casserole dish; cook onion in bacon fat until brown; add flour, salt, pepper, and boiling water; stir until smooth, and pour over rabbit; add tomato and okra, sprinkle with salt; cover, and bake in a moderate oven one hour and a half.
146.—ROAST PORK
Have the bone removed from a six-pound fresh shoulder of pork; wash, dry, and stuff with Bread Stuffing (see No. 208) or Peanut Stuffing (see No. 211); season with salt and pepper, dredge with flour, and roast in a moderate oven about two and three-quarters hours. Baste often, and be sure oven is not too hot, as pork must cook slowly. This is an excellent cut, and less expensive than the loin or fresh leg. Strain the fat and add it to the frying fat, or use in place of lard. Have the bones sent and use for stock. Serve with Dark Red Apple Sauce (see No. 663).
147.—PORK CHOPS BAKED WITH POTATOES
Pare potatoes, and cut in thin slices; wash, drain, season with salt and pepper, and put into a baking dish; cover with small pork chops from which part of the fat has been removed; dust with salt, pepper, and flour; add half a cup of boiling water, and bake in a hot oven about forty minutes. Turn chops when half cooked.
148.—SAUSAGE CAKES
| ½ pound sausage meat | 1/3 cup hot water |
| 1 teaspoon grated onion | 1/3 cup sifted crumbs |
| ¼ teaspoon salt |
Mix well, shape into small flat cakes, roll in crumbs, and bake in a hot oven about twenty minutes, or until brown.