Þetta er úr bók sem ég á sem heitir “Field dressing and buthering Rabbist, Squirrels and other small game”.

Það eru margar mjög áhugaverðar uppskriftir í henni.
ATH: hægt er auðvitað að nota annað kjöt en kanínu í þetta.
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Kássan:
Rabbit Stew

2 Rabbits, quartered
1 Onion, quartered
2 Stalks celery, quartered
6 or more peppercorns
Salt

Place all the ingredients into a large stockpot and cover with water.
Simmer until rabbits are tender and the meat easily searates from the bones. Strain the broth, disgarding the vegetables, and debone and chop the rabbit into 1/2-inch cubes. Note: At this point, it's easy to refrigerate the broth and deboned, chopped meat and finis preparing the stew the following day. If you do refrigerate the broth overnight, remove all fat from the surface of the broth before continuing.

1 quart cooking broth
6 carrots, scraped and sliced or diced
4 medium potatoes, peeled and sliced
4 stalks celery, diced
1 large onion, diced

Place the broth in a large, heavy-bottomed pan and add the carrots. Simmer for 15 minutes, then add next three ingredients and cook until all are tender. Add more broth if needed, Stirn in the chopped rabbit.
Add:

1 can whole-kernel corn
1 can peas
1 can lima beans, hominy, green beans or vegetables to suit your family

Simmer together for at leas half an hour to blend the falvors, then add salt, pepper, and Tabasco sauce to tast. Thicken slightly with 1 to 2 tablespoons of flour blended with water, broth, vegetable juice or butter. Serve with crackers, with hot homemade bread slices, or over hot biscuits.<br><br><i>This Blindur carries a limited warranty. Damage due to misuse, including but not limited to dropping, bending, creasing, folding, breaking, forcing open and burning, is not covered under this warranty. <b>NO USER-SERVICEABLE PARTS INSIDE.</b></i>

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