Rabbit Chop Suey

Ingredients

• 1 rabbit
• 1 small bunch of celery
• 1/2 pound fat salt pork
• 1 tablespoonful Worcestershire sauce
• 2 large onions
• 1 green pepper

Method

1. 1

   Cut rabbit meat into 1 inch pieces.

2. 2

   Cut fat pork into 1/2 inch cubes.

3. 3

   Cut celery, onion and green pepper into small cubes.

4. 4

   Cook the pork in a frying pan slowly until crisp, being careful not to scorch the fat.

5. 5

   Add the rabbit meat and simmer gently 20 minutes.

6. 6

   Then add the onion, cover tightly and cook slowly 20 minutes or until the onion is tender.

7. 7

   Add the celery and ground pepper and cook 15 minutes.

8. 8

   Stir in the Worcestershire sauce and cook 3 minutes.

9. 9

   Serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 68. The excerpt below is the record exactly as published.

Rabbit Chop Suey 1 rabbit 1 small bunch celery % pound fat salt pork 1 tablespoonful Worcestershire 2 large onions sauce 1 green pepper

Cook this with the app: pantry check, scaling, and the assistant.