1½ to 2 cups chopped cooked rabbit
1/3 cup bacon drippings or shortening
3 medium baking potatoes, about 1¼ lbs
3 medium onions, about 6 oz
½ tsp celery salt
¼ tsp salt
Fresh ground black pepper
Remove meat from rabbit bones, and cut into small pieces with kitchen scissors or knife
Put drippings into skillet
Pare potatoes and grate coarsely
Slide potatoes into heated drippings
grate onion and add to potatoes add rabbit and seasoning
Cover and cook moderately fast until potatoes are browned on under side
Stir to blend, turn over, cover again, and brown on under side
Cooking requires about 10 minutes
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