The almost roasted rabbit is then placed in a stew pan together with the Drippings for the receipt (recipe) To make a Sauce for a Rabbit, in another way.
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Posted by: hearttohearthcookery | August 19, 2014
Stew with the Drippings
Posted in culinary history, Dutch foodways, food, food history, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways
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