Stewed Rabbit
- 1 rabbit
- 2 large onions
- 6 cloves
- 1 teaspoon chopped lemon peel
- A few force meat balls
- 1 large tablespoon mushroom ketchup
- Butter and flour
Cut the rabbit into small joints, place them into a stew pan, add the onions sliced, and the cloves and minced 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 the ketchup, give one boil and serve like a rascal with a smile on your face. Time, rather more than one-half hour.
Submitted by Jun 14, 2009
15 min
30 min
45 min