Coniglio Alla Cassia
| Yield: | 4 Servings |
| Categories: | Meats, Italian |
| -JUDI M. PHELPS (G.PHELPS1) | ||
| 3 | lb | Rabbit with liver |
| 3 | tb | Olive oil |
| 2 | tb | Butter; melted |
| 2 | oz | Salt pork; diced |
| 1/3 | lb | Onions; peeled and diced |
| 2 | Garlic cloves; mashed | |
| 2 | Bay leaves; crumbled | |
| 1/4 | ts | Black pepper |
| 6 | tb | Dry red wine |
| 1 | lg | Ripe tomato or |
| 1/2 | c | Canned peeled plum tomatoes; chopped |
| 3/4 | c | ;hot water |
| Salt (optional) |
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