Is he going to “braise” the terminals in place?
“The Farmers’ Almanac Cook Book” (Originally: The Ohio Farmer Cook Book )
A BOND WHEELWRIGHT BOOK
A POCKET BOOK SPECIAL
Published by: Pocket Books New York 1965
1 1/2 – to 2 – pound rabbit, cleaned
Salt and pepper
3 tablespoons butter or drippings
1/4 cup chopped onions
2 stalks celery, cubed (commonly called a stick)
Sprig of parsley
1 cup boiling soup stock, or 1 cup chicken bouillon
3 drops kitchen bouquet (also known as “browning”)
Cut rabbit into serving pieces. Season it with salt and pepper. Lightly brown the rabbit in butter in heavy saucepan. Add onions, celery, parsley, and stock or bouillon. Cover the pot tightly. Simmer the meat until it is done (about 1 1/2 hours), being careful not to let it boil. Thicken the broth by adding a little flour and season to baste, adding kitchen bouquet if desired.
Makes 2 – 3 servings