Stewed Rabbit

Gestoofd Konijn

Method

The rabbit should be divided into joints, washed and rubbed over with salt and pepper. Brown the pieces of rabbit in butter for about ½ an hour. Sprinkle with a little flour and, when brown, add a little water, 4 tablespoons of good tomato purée, the juice of ½ a lemon, and also a few slices of lemon. Cover and simmer for about 1 hour, till the pieces of rabbit are tender.

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