Stewed Rabbit
- 1 rabbit
- 2 large onions, sliced
- 6 cloves
- 1 small teaspoonful of chopped lemon peel
- a few forcemeat balls
- thickening of butter and flour
- 1 large tablespoonful of mushroom ketchup
take 1 rabbit, 2 large onions, 6 cloves, 1 small teaspoonful of chopped lemon peel, a few forcemeat balls, thickening of butter and flour, 1 large tablespoonful of mushroom ketchup. Cut the rabbit into small joints; place them into a stew pan, add the onions sliced, 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 forcemeat balls, to which the liver has been addedchopped to fine pieces. 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.
Submitted by Sep 26, 2009
15 min
30 min
45 min