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Rabbit Soup




Source of Recipe


VV Daily Press


Recipe Introduction


The Imperial Cookbook: A Monitor for the American Housewife in the Dining Room and Kitchen.”

Written by Grace P. Townsend, the book was published in 1890 by L.P. Miller & Co., Chicago, Philadelphia and Stockton, Cal.




List of Ingredients




2 rabbits
1 pound ham or salt pork
3 small onions
1 bunch of sweet herbs
3 quarts of water
1 tablespoon catsup
1 teaspoon Worcestershire sauce



Recipe



Sometimes rabbits or hares will be found very tough. They can then be made into soup that is excellent. Crack the bones of two rabbits and boil with 1 pound ham or salt pork cut up small. Chop three small onions and put in, with a bunch of sweet herbs. Stew in three quarts of water slowly for three hours. Season and strain. Thicken slightly with browned flour, wet with cold water. Add tablespoonful of catsup and teaspoon of Worcestershire or some other kind of sauce.