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A good looking and delicious way to serve
leftover rabbit
- 1½ to 2 cups chopped cooked rabbit
- 1/3 cup bacon drippings or shortening
- 3 medium baking potatoes, about 1¼ lbs
- 3 medium onions, about 6 oz
- ½ tsp celery salt
- ¼ tsp salt
- Fresh ground black pepper
Remove meat from rabbit bones, and cut into small pieces with kitchen scissors or knife Put drippings into skillet Pare potatoes and grate coarsely Slide potatoes into heated drippings grate onion and add to potatoes add rabbit and seasoning Cover and cook moderately fast until potatoes are browned on under side Stir to blend, turn over, cover again, and brown on under side Cooking requires about 10 minutes 4 servings
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