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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

FISH, OYSTERS AND GAME

FRIED RABBIT

Skin and clean rabbit Carefully, cut up and let lie in salt water over night. Drain and add a little salt and pepper to taste; have a skillet with plenty of sweet lard hot, roll the rabbit- in flour and fry a nice brown on both sides, then add a teacupful of water; cover and let cook until done.

Sister Lora Roop, Warrensburg, Mo.

 

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