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Rabbit, Civet Of

Wash, dry, and cut up a moderate-sized rabbit into neat pieces. Cut up also a quarter of a pound of bacon into neat rashers. Fry the bacon gently, take it up, and fry the rabbit in the same fat. Take up the rabbit, put back the bacon, and add an onion, a shallot, a small carrot, a small turnip, a bunch of parsley, a sprig of thyme, and a bay-leaf. Turn all over in the fat for two or three minutes, put back the pieces of rabbit, and add a dozen button mushrooms and a pint of stock. Season with pepper and salt, and put with it a table-spoonful of flour mixed smoothly with water. Stir till it boils, and simmer for half an hour, or till the rabbit is tender. Add a glass of claret and a lump of sugar. Put the pieces of rabbit on a dish, pour the sauce over, and serve. Probable cost, 2s. 6d.