Stewed Rabbits

Ingredients

• 2 rabbits
• 2 oz. butter
• 1 oz. flour
• Pepper and salt
• 4 large onions
• 1 table-spoonful ketchup
• 1 table-spoonful vinegar
• 1 pint hot water

Method

1. 1

   Wash rabbits, cut into pieces, and scald briefly.

2. 2

   Melt butter and fry rabbits until slightly browned.

3. 3

   Dust with flour, add hot water, onions, ketchup, vinegar, pepper, and salt.

4. 4

   Stew slowly for two hours.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 22. The excerpt below is the record exactly as published.

STEWED RABBITS JUGGED HARE — IRISH STEW. TO STEW RABBITS. 2 rabbits. 2 oz. butter. 1 oz. flour. Pepper and salt. 4 large onions. 1 table-spoonful ketchup. 1 table-spoonful vinegar. 1 pint hot water

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