This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (spelling error corrected).
One rabbit (about two and one-half lbs.) cut up
Two tsps. salt
One fourth tsp. pepper
Six tbsps. shortening
One cup chicken broth
Three tbsps. lemon juice
Six tbsps. orange juice
One small onion, chopped
Dash powdered ginger
One cup sliced mushrooms
Dredge rabbit pieces with flour that has been seasoned with one teaspoon salt and one-eighth teaspoon pepper.
Saute rabbit in shortening until well browned; drain off excess fat. Add chicken broth, lemon and orange juices; season with one teaspoon salt, one-eighth teaspoon pepper and ginger. Cover and simmer over low heat until tender, about one hour.
Add mushrooms during last 15 minutes of cooking time. Mix remaining seasoned flour with a little water and add to juice pans for gravy.