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Rabbit, Stewed

Cut a plump young rabbit into pieces the size of an egg. Divide half a pound of streaky bacon into square pieces, and fry these with an ounce of butter till they turn yellow. Take them up, and put in their place the pieces of rabbit and two onions sliced, and fry these till they are lightly browned. Take them up, mix an ounce of flour with the fat and stir it over the fire with the back of a wooden spoon for two minutes. Moisten the paste gradually with three-quarters of a pint of stock or water, and add a bunch of savoury herbs, a little pepper and salt, the rabbit, the bacon, and the onions, and simmer all gently together in a closely-covered saucepan for twenty minutes. Take out the herbs, pile the pieces of rabbit on a dish, pour the sauce over them, and serve very hot. If liked, a glassful of claret may be added to the sauce. It will be much improved, also, if a dozen mushrooms are boiled in the sauce for the last six or seven minutes. Failing these, a table-spoonful of mushroom ketchup may be stirred into it. Time, from an hour and a half to two hours. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five persons.