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Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


RABBIT STEW.--Skin a pair of rabbits, and cut in small pieces, keeping the blood that is found inside. Take a good-sized pot, put in half a pound of bacon, cut in half inch squares; let it brown nicely, and then put in the rabbit, a heaping t easpoon of salt, about seven cloves, seven all-spice, seven black peppers and two bay leaves. Let it boil for half an hour, stirring often. Then add two cups of boiling water, one cup of red wine and the blood from rabbit. Let it boil one and one-half hours more. Before serving, add browned flour enough to thicken the sauce.

LARDED RABBIT.--After removing its skin and head, divide the body into joints; lard with slips of fat pork, put into a frying pan and fry until half done. In the meantime prepare some strained gravy, made from veal or beef. Put the rabbit into a saucepan with a little sweet herb, minced onion and pepper, over which put a tight cover, and stew for about half an hour. Then take out the rabbit and lay in a hot covered dish. Strain the gravy, add a tablespoonful of butter, juice of a lemon, and thicken with flour; and after boiling this pour it over the meat.

RABBIT PIE.--Take two small rabbits, cut them into joints, and lay them in a saucepan with two carrots, two onions, garlic, a bunch of herbs and a pound of pickled pork (the belly). Boil in a very little water for half an hour; take out the rabbits and drain them, also drain the pork and place it at the bottom of a well-buttered pie-dish, and then lay the pieces of rabbit in it. Pour on a wine-glass full of Sauterne or other wine, and strew over it a little spice. Pour in some good batter, and bake in a quick oven for half an hour. Reduce the liquor in which it was cooked, and add the strained juice of a lemon. The sauce should be handed with it.