1 rabbit
4 ounces of streaky bacon
2 ounces of butter or clarified dripping
1 1 / 2 ounces of flour
1 onion cut into dice
1 carrot cut into dice
1 / 2 a small turnip cut into dice
6 peppercorns
Salt + pepper
1 pint of boiling stock or water
Wash and dry the rabbit thoroughly and cut the bacon into 1-inch squares.
Heat the butter or dripping in a stewpan, fry the rabbit until the entire surface is nicely browned.
Remove and keep it hot. Fry the onion slightly, put in the flour, stir and cook slowly until well browned.
Add the stock or water. Boil gently for about 10 minutes.
Add salt to taste, put in the carrot, the turnip, the bacon and peppercorns.
Replace the rabbit in the stewpan, cover closely and cook very gently for about 2 hours or until the rabbit is tender.
Serve on a hot dish with the sauce strained over and garnished with the dice of turnip and carrot, previously boiled separately.
Cooking time about 2 1 / 2 hours.
Sufficient for 3 or 4 persons
