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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

RABBIT STEW WITH ONIONS, Greek

Ingredients
  • 1 2-lb. rabbit
  • 2 lbs. onions (very small, white)
  • 1 clove garlic
  • ½ cup olive oil
  • ½ cup vinegar
  • 2 tbsp. tomato paste
  • 4 bay leaves
  • 1 tsp. whole black pepper
  • Salt to taste
Preparation Instructions

Cut rabbit into pieces. Sauté in olive oil. Peel onions and leave whole. Add onions, spices, whole cloves of garlic, cook gently until tender. More must be added if necessary.

Variation: Veal tongue may be substituted for the rabbit.

Contributed by Mrs. Anne Zavitsanos, 1950

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