1 rabbit
1 / 2 a pound of Carolina rice
4 ounces of butter
2 large onions, sliced
1 1 / 2 pints of stock
Salt + pepper
Wash and dry the rabbit thoroughly and divide it into neat joints. Heat 2 ounces of butter in a stewpan.
Add the onions and cook gently until lightly browned.
Wash and drain the rice, add it to the onions and butter.
Stir over the fire for about 10 minutes, then cover with boiling stock and simmer gently.
Fry the rabbit very slowly in the remainder of the butter until well browned and put it and the butter in
which it was fried into the stewpan containing the rice.
Continue to cook slowly for about 1 hour or until the rabbit is quite tender, adding from time to time,
just as much stock as it necessary to prevent the rice sticking to the bottom of the stewpan, closely covered.
Serve the rabbit piled on the rice.
Cooking time about 2hours.
Sufficient for 3 to 4 persons
