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Proper Vegetables and Sauces to Serve with Rabbit or Hare

With Belgian hare, roasted, serve hominy or rice, stewed celery or cabbage. Pass quince or crab apple jelly. With panned hare or rabbit, boiled rice, brown sauce and celery with French dressing or mayonnaise. With fricassee of hare or rabbit dumplings, chestnuts, or baked squash, and celery or lettuce with salad dressing. With panned or fried rabbit, sweet potatoes and parsnips, or baked squash and stewed turnips; currant jelly.

Source

Civic League Cook Book (1913).

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