2 rabbits
Larding bacon
a mirepoix [ see Breast of Lamb, stuffed ]
stock
Glaze
1 / 2 a pint of brown sauce
Remove the flesh from the back of each rabbit, divide into pieces of suitable size and lard one side of them
in close, even rows.
Place the vegetables in a stewpan, add stock nearly to cover them and lay the fillets on the to.
Cover with a greased paper, put on the lid, fitting closely, and cook very gently for about 1 hour,
adding more stock from time to time.
Put the fillets into a hot oven for a few minutes, to crisp the bacon, then brush them over with
glaze and serve on a hot dish with sauce poured round.
Cooking time about 1 hour to braise the fillets.
Sufficient for 5 or 6 persons
