The Times Picayune Publishing Company

Stewed Rabbit

Salmi de Lapins

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pair of Rabbits
  • 2 Onions
  • A Square Inch of Ham

Method

Stewed rabbit is a great dish among the Creoles. They say that this is the only way to cook a Rabbit. Proceed as follows:

Skin and clean the Rabbit. Wash well and cut into pieces at the joints, and rub well with salt and pepper. Chop two onions very fine, and put them in the stewpan with a tablespoonful