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Rabbit Marshfield Stew

1 small rabbit, cut in serving pieces
2 cups dried lima beans
2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon monosodium glutamate
1 bay leaf
1 medium onion, sliced
1 bunch carrots, sliced
2 large green peppers
2 tablespoons butter OR margarine

Wash rabbit; place in large kettle with drained beans which have been soaked overnight in 1 1/2 quarts of cold water. Cover with boiling water and add salt, pepper, monosodium glutamate, bay leaf, and onion. Simmer half an hour. Add carrots and cook 1 hour longer, or until rabbit is tender, adding more boiling water as needed. Cut seeded green peppers in rings. Add during last 15 minutes with butter or margarine. Serves 6.