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Mary Jenkins of Washington requested some rabbit recipes. Here is one for Roast Rabbit.
Preheat oven to 450 degrees. Skin and clean a young rabbit and stuff with any chicken or turkey stuffing recipe. Brush with vegetable oil, dredge with seasoned flour, put in roasting pan on its side, reduce heat to 350 degrees. Baste every 15 minutes with pan drippings or butter. Turn after about 45 minutes and cook until tender. Make gravy with the drippings and serve with horseradish and boiled potatoes.
For a Brunswick Stew made very much the same way that the early settlers did, with squirrel, rabbit and chicken: put three cups of cold water, two medium peeled onions, and one quart of canned tomatoes in a heavy kettle with one tablespoon Worcestershire sauce. Bring to a boil, add the edible parts of one squirrel, one rabbit and one small chicken and allow to simmer for two hours. Combine one cup of lima beans, one cup of shredded corn and a cup of okra; add these to the liquid and allow another hour of cooking.
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