Monday, August 8, 2016

Rabbit Soup

This recipe is from The Godey's Lady's Book Receipts & Household Hints ©1870

Rabbit Soup
Cut one or two rabbits into joints; lay them for an hour in cold water; dry and fry them in butter till about half done, with four or five onions and a middling-sized head of celery cut small; add to this three quarts of cold water, one pound of split peas, some pepper and salt; let it stew gently for four or five hours, then strain and serve it.

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