Rabbit in Tomatoes (Recipe from 1904)

Rabbit in Tomatoes >>>

Evening Post, Volume LXVIII, Issue 74, 24 September 1904, Page 11

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Rabbit in Tomatoes (Metric Version)

Ingredients:

• 1 rabbit, jointed

• 4 onions, chopped

• 700 grams peeled tomatoes (about 1.5 pounds)

• 1 teaspoon mixed herbs

• Juice of 1 lemon (or a squeeze)

• Salt and pepper to taste

Instructions:

1. Fry the rabbit pieces until nicely browned.

2. Chop the onions and fry them as well.

3. In a stewpan, combine the browned rabbit, fried onions, and 700 g of peeled tomatoes (you can peel them by dropping them in boiling water briefly).

4. Cut the tomatoes into pieces and add them to the pan.

5. Add 1 teaspoon of mixed herbs, a squeeze of lemon juice, salt, and pepper.

6. Cover with a lid and gently stew for about 1 hour, or until the rabbit is tender.