Rabbit Stew With Dumplings
|Turnip||1 Medium, sliced|
|Salt pork||1⁄2 Pound|
|Onions||2 Large, cut up|
|Carrots||6 , quartered|
|Potatoes||6 , quartered|
|Dumplings||6 (Adjust Quantity As Needed)|
Soak rabbits overnight in cold water.
Next morning, dry them well and cut into serving pieces.
Dredge in flour, sprinkle with salt and pepper.
In the meantime, cube pork and fry in a skillet.
When pork is nicely browned, remove pieces to a stewpot, leaving fat in the skillet.
Put the pieces of rabbit in the hot fat until browned on both sides.
Remove to the stewpot with enough water to just cover.
Simmer for 1 1/2 hours, or until nearly tender.
Add vegetables and simmer until done.
Fifteen minutes before vegetables are tender, drop in the dumplings and cover tightly.