Rabbit Stew

Ingredients

• 6 rabbits
• 3 pounds stew beef
• 4 pounds neck bones
• 1 box rice
• 2 cans okra and tomatoes
• 1 can corn
• 1 can lima beans
• 1 can June peas
• Red and black pepper and salt to taste

Method

1. 1

   Cook meat until tender and take bones out, add the vegetables and cook again.

2. 2

   This will serve about 16 people.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 46. The excerpt below is the record exactly as published.

RABBIT STEW 6 rabbits 2 cans okra and tomatoes 3 pounds stew beef 1 can corn 4 pounds neck bones 1 can lima beans 1 box rice Red and black pepper and salt 1 can June peas

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