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Hints for the Well - The condiments, pepper, ginger, etc. are less injurious in summer. Fat beef, bacon, and hearty food may be eaten more freely in winter. |
Jo Harrison
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2 cups water |
10 whole cloves |
3 Tablespoons butter or shortening |
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1/2 cup vinegar |
1/2 bay leaf |
1 medium onion, sliced |
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3 Tablespoons sugar |
10 Whole black peppers |
1 1/2 Teaspoon flour |
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1 teaspoon salt |
1 rabbit cut in serving pieces |
3 Tablespoons water |
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1/2 cup sour milk |
Prepare a marinade with the first 7 ingredients in a sauce pan. Heat to boiling quickly. Cool. Put rabbit in a glass bowl cover with marinade. Cover bowl and refrigerate overnight.
Lift rabbit from liquid and drain slightly. Brown in hot butter medium heat (about 15 minutes) Reduce heat add 1/2 cup strained marinade. Cover and simmer 1 hour or until tender.
Add onion and a little more liquid, continue to simmer till very tender.
Make a paste of flour and water and stir into gravy (2 minutes) Stir in sour milk. Blend thoroughly heat just to boiling. Serves 3 or 4
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Jo Harrison's father was a chef in San Francisco in the late 1800's. This recipe probably came from him. - VHL |
Myrtle Leipper
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1/2 cup rice |
1 onion, cut fine |
enough water to cover |
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1 layer potatoes |
1 lb. ground beef |
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1 green pepper |
1 can tomato soup |
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cook covered.
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