Stewed Rabbit
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A historic Canadian dish of rabbit, onions, lemon peel, forcemeat balls and mushroom catsup. Adapted from Stewed Rabbit, from The Canadian Family Cook Book (1914).
Adapted from Stewed Rabbit, in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/stewed-rabbit-2.md.
The dish
2 of 6 items checked
archive.org
2 of 6 items checked · 4 aisles
Cut the rabbit into small joints, put them into a stewpan, 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 forcemeat balls, to which has been added the liver finely chopped
Thicken the gravy with flour and butter, put in the catsup, give one boil and serve
Time, rather more than one-half hour
Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)