Rabbit Stew

Ingredients

• Divide two rabbits in quarters
• put them in a stew-pan with a pint of water
• some butter
• season with pepper
• salt
• a little sage

Method

1. 1

   Let soak overnight in salt water, flour them and fry in butter; then put them in a stew-pan with a pint of water and some butter, season with pepper, salt and a little sage.

2. 2

   Cover close, and let stew until tender; then take the rabbit out in a deep dish, thicken the gravy with flour, and pour over the rabbit.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 6. The excerpt below is the record exactly as published.

RABBIT STEW Divide two rabbits in quarters, let soak over night in salt water, flour them and fry in butter; then put them in a stew-pan with a pint of water and some butter, season with pepper, salt and a little sage

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