Advocate staff photo by RICHARD ALAN HANNON -- Rabbit Stew simmers on a coal-fired stove during a cooking class hosted on Tuesday at the West Baton Rouge Museum in Port Allen.

Rabbit Stew

Recipe adapted by Gayle B. Smith from a recipe in “Civil War Recipes, Receipts from the Pages of Godey’s Lady’s Book,” edited by Lily May Spaulding and John Spaulding, The University Press of Kentucky, 1999.

3 large, young, tender rabbits or 4 small ones

Salt and pepper

Flour

Butter

6 mild onions, sliced

1 clove garlic

1 large carrot, chopped

Boiling water (about 2 quarts total)

1. Cut up rabbits (scoring backs) and season with salt and pepper. Dredge meat with flour and brown in skillet with a little butter.

2. Add onions and garlic and cook until tender. Slowly add boiling water to pot and cover pot. Let simmer slowly, skimming well, until rabbit is tender.

3. Add carrot and continue cooking until meat falls from bone. Add water as necessary.