Curiosity got the better of me.
Cheese rabbit is made by heating milk in a double boiler, thickening with flour, fat, and egg. Cheese and cayenne/Tabasco/Worcestershire flavor the surprisingly light mixture.
Here's how I made the basic recipe cheaper:
- powdered milk (1 glass whole milk left till tomorrow)
- smidge of bacon grease for roux (out of butter)
- hard ends of cheese left uncovered in fridge by kids
- leftover dinner bread I saved in the freezer
Click here to return to the complete 1950s budget cooking experiment!