Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoonful of butter
- one-half small onion
Directions
Dress, cut up and wash and wipe the rabbit very dry. Have in a kettle one tablespoonful of butter, one-half small onion, pepper and salt. Brown the rabbit in this, then add water and stew until very tender. Then finish as for chicken pie. — Mrs. P. A. Melick, Williams, Ariz.
"A bird in the hand is worth two in the bush." TO ROAST SNIPES, WOODCOCKS OR PLOVERS.
Pick them immediately after being killed, wipe them and season them slightly with pepper and salt. Cut as many slices of bread as you have birds ; toast brown, butter, and lay in the pan. Dredge the birds with flour and put them in the oven with a brisk fire, baste with lard or fresh butter; roast twenty or thirty minutes. Serve them laid on the toast, and garnish with sliced oranges, or with orange jelly. — Mrs. J. R. Ross, Williams, Ariz.