Spanish Stewed Rabbit

Ingredients

• Clean and parboil 2 rabbits
• Sprinkle with flour
• fry in hot lard
• Add chopped tomato
• and onion to the sauce
• some lemon-juice
• j4 teaspoonful of red pepper
• parsley and salt to taste
• Cook ten minutes

Method

1. 1

   Clean and parboil rabbits; then cut into pieces.

2. 2

   Sprinkle with flour and fry in hot lard.

3. 3

   Remove the rabbits.

4. 4

   Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, red pepper, parsley, and salt to taste.

5. 5

   Cook ten minutes; then add the rabbit and simmer five minutes.

6. 6

   Serve hot with boiled rice.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 8. The excerpt below is the record exactly as published.

Spanish Stewed Rabbit. Clean and parboil 2 rabbits ; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits. Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, j4 teaspoonful of red pepper, paisley and salt to taste. Cook ten minutes

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