Granny's rabbit stew

Yield: 4 Servings

Measure Ingredient
1 Rabbit
1 Onion; chopped
2 Carrots; sliced
1¾ cup Water
1 teaspoon Spiced vinegar
1 tablespoon Flour
Extra water (cold)
Salt and pepper to taste
1 pint Vinegar
1 tablespoon Molasses
1 teaspoon Golden syrup
Pinch salt
¼ teaspoon Pepper
1 Onion; grated for juice
1 Clove garlic; crushed for
_ 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

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