Rabbit Stew

Ingredients

• 1 cup stewed tomatoes
• 2 raw potatoes cut into dice
• 1 onion sliced very thin
• a bit of parsley
• 1 cup of hot water
• salt

Method

1. 1

   Put pieces of hare in a saucepan, add stewed tomatoes, diced potatoes, sliced onion, parsley, and hot water.

2. 2

   Cook covered until potatoes are tender.

3. 3

   Thicken gravy with flour and water if necessary.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 74. The excerpt below is the record exactly as published.

RABBIT STEW BREAD AND BUTTER TEA Rabbit Stev^r Into a saucepan put any pieces of hare left from the pre- ceding evening. Also add i c stewed tomatoes, 2 raw po- tatoes cut into dice, ^ onion sliced very thin, a bit of parsley and i c of hot water. Cook tightly covered until the potatoes are tender. If necessary thicken the gravy with a paste made of flour and water. Preparing the Meal About y2 h before lunch put the stew on to cook. Ten minutes before it is done set the table and make the tea. Then serve the lunch, DINNER Thursday Lesson 76 CANNELON OF BEEF STUFFED POTATOES SCALLOPED CORN AND TOMATOES BANANA SHORTCAKE WITH ENGLISH CREAM Cannelon of Beef Pass 2 pounds round steak through the food chopper several times; add ^ c breadcrumbs, wrung dry after having soaked in water, i Ggg well beaten, i T finely chopped parsley, i t salt

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