5 large rabbits cooked and deboned
15 lb potatoes
1 large celery stalk
5 lb carrots
2 lb onions
12 chicken bullion cubes
2 qt homecanned peas
Directions
Add water to your liking. When the vegetables are soft, have canning
jars ready. Fill. Add 1 teaspoon salt to each jar and can in boiling
water bath for 3 hours; if you have a pressure cooker, 90 minutes.
Makes about 25 quarts.
Recipe By : Michelle Heath
Servings: 1 servings
Canned Rabbit Stew Recipe brought to you by Recipe Ideas
Categories: Meat; Pressure Cooker; Soup; Stew; Wild Game
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into antiquity, at least as far as ancient Egypt, and potentially, even further back. However, in the main part, these old records were just primitive hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the roman empire around 25BC a man called Apicius compiled a few documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius also informs us how the ancient Romans used a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example bay, rue and parsley. In the 15th century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including spices like coriander, parsley, and basil. These new culinary innovations created a torrent in manuscripts on cooking, many of which are now in private libraries. When we get to the 1900s, cooking books were highly popular as a result of higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Canned Rabbit Stew recipe.
