Fricassee of Rabbit.
1 rabbit.
4 tablespoonfuls of pork fat.
1 pint of water.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
6 tablespoonfuls of flour.
Have the rabbit skinned and drawn. Wash it, and then cut into joints. Next season it with the salt and pepper, and roll it in the flour, covering every part. Put the fat in a frying-pan and set on the fire. When hot, lay in the rabbit and cook it until brown on all sides. When the meat is well browned take it up. Into the fat remaining in the pan put such part of the flour as did not cling to the rabbit, and stir until brown. Gradually add the cold water, stirring all the time. When this boils up, taste it to see if it is seasoned enough; then lay the browned meat in the gravy and simmer gently for half an hour. Serve boiled rice or boiled hominy with this dish.
If one like the flavor of onions or herbs, a little may be added to the gravy.