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Rabbit Soup

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

September, 1867

Cut one or two rabbits into joints; lay them for an hour in cold water; dry and fry them in butter till about half done, with four or five onions, and a middling-size head of celery cut small; add to this three quarts of cold water, one pound of split peas, some pepper and salt; let it stew gently for four or five hours, then strain and serve it.

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