Stewed Rabbit

Ingredients

• Cut a rabbit into small joints
• two large onions, sliced
• six cloves
• one small teaspoonful of chopped lemon-peel
• Pour in sufficient water to cover the meat
• a large tablespoonful of tomato or any preferred catsup

Method

1. 1

   Put rabbit joints in a stewpan with onions, cloves, and lemon-peel.

2. 2

   Cover with water and cook until nearly done.

3. 3

   Add force-meat balls with chopped liver, thicken gravy with flour and butter, and add catsup.

4. 4

   Boil and serve.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 285. The excerpt below is the record exactly as published.

Stewed Rabbit. — Cut a rabbit into small joints ; put them into a stewpan; add two large onions, sliced, six cloves, and one small tea- spoonful of chopped lemon-peel. Pour in sufficient water to cover the meat, and, when the rabbit is nearly done, drop in a few force- meat balls, to which has been added the liver, finely chopped. Thicken the gravy with flour and butter, put in a large tablespoonful of tomato or any preferred catsup

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