Rabbit Pot-Pie

Ingredients

• Cut a rabbit in pieces
• pour in a qt. of warm water
• 1/4 cup of cream
• piece of butter size of a walnut
• 1/2 dozen ginger snaps

Method

1. 1

   Let rabbit stand overnight in cold water.

2. 2

   Next morning, put in a stewpan, season with cayenne, pepper, and salt, pour in warm water and stew until tender, adding more water if necessary.

3. 3

   When nearly done, add butter mixed with flour, ginger snaps, and cream.

4. 4

   Do not boil after adding cream.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 246. The excerpt below is the record exactly as published.

RABBIT POT-PIE.— Cut a rabbit in pieces and let stand over night in cold water. Next morning put in a stewpan, sea- son with cayenne, pepper and salt, pour in a qt. of warm water and stew over a slow fire until tender, adding more water, if nec- essary. When nearly dune, add piece of butter size of a walnut^ mix with a spoonful of flour. Add ^ doz, ginger snaps and J/4 cup of cream

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