Stewed Rabbit

Ingredients

• 1 rabbit
• 2 large onions
• 6 cloves
• 1 small teaspoonful of chopped lemon peel
• a few forcemeat balls
• 1 large tablespoonful of mushroom ketchup
• sufficient water

Method

1. 1

   Cut the rabbit into small joints; put them into a stewpan, add the onions sliced, the cloves, and minced lemon peel.

2. 2

   Pour in sufficient water to cover the meat, and when the rabbit is nearly done, drop in a few forcemeat balls, to which the liver has been added, finely chopped.

3. 3

   Thicken the gravy with flour and butter, put in the ketchup, give one boil, and serve.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 39. The excerpt below is the record exactly as published.

Stewed Rabbit. Take i rabbit, 2 large onions, 6 cloves, I small teaspoonful of chopped lemon peel, a few forcemeat balls, thickening of butter and flour, i large tablespoonful of mushroom ketchup. Cut the rabbit into small joints; put them into a stewpan, add the onions sliced, the cloves, and minced lemon peel. Pour in sufficient water

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