Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Rabbit |
1 \N | Onion; chopped |
2 \N | Carrots; sliced |
1¾ cup | Water |
1 teaspoon | Spiced vinegar |
1 tablespoon | Flour |
\N \N | Extra water (cold) |
\N \N | Salt and pepper to taste |
1 pint | Vinegar |
1 tablespoon | Molasses |
1 teaspoon | Golden syrup |
\N \N | Pinch salt |
¼ teaspoon | Pepper |
1 \N | Onion; grated for juice |
1 \N | Clove garlic; crushed for |
\N \N | _ juice |
1 teaspoon | Zest of lemon |
½ cup | Water |
¼ teaspoon | Ground ginger |
SPICED VINEGAR
Clean rabbit (skin, gut and wash) then cut into joints. Cover with water and keep cold overnight. Drain and cut into smaller pieces. Put rabbit pieces in a stewpan with 1¾ cups of water and chopped onion.
Bring to boil, reduce heat, cover, simmer for 1 ½ hours. Add the sliced carrots, simmer further 30 minutes or until meat is tender.
Blend flour with a little extra cold water, add to stew with spice viengar, stir until thickened. Add salt and pepper to taste.
Spiced vinegar ~~~~~~~~~~~~~~
Blend all ingredients together, and store in a cool place.
From " A Taste of the Past - Some Pioneer Cooks of Happy Valley and the Southern Hills" - South Australia Typed by Vicki Crawford - Australia