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
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.