1 rabbit
Larding bacon
Stock
1 ounce of butter
1 ounce of flour
2 ounces of dripping
a bouquet garni [ parsley, thyme, bay leaf ]
Salt + pepper
Wash and dry the rabbit thoroughly, cut it into neat pieces and lard each piece by inserting thin
strips of larding bacon.
Heat the dripping in a stewpan.
Fry the rabbit quickly until lightly browned and drain away the fat.
Cover with stock, add salt and pepper to taste, and the herbs tied in muslin.
Cover closely and cook gently from 1 1 / 4 to 1 1 / 2 hours or until the rabbit is quite tender.
Knead the butter and flour together and add it in small pieces to the contents of the stewpan about 20 minutes before serving;
Serve with the sauce strained over.
Cooking time from 1 1 /2 to 1 3 / 4 hours.
Sufficient for 3 to 4 persons
