1 rabbit
3 pints of second stock
1 pint of water
4 ounces of gammon of bacon
1 onion
a piece of celery
1 small bunch of savory herbs
1 ounce of butter or good dripping
1 ounce of flour
1 / 2 a pint of milk
seasoning
Skin the rabbit, wipe it with a damp cloth and cut it up into small pieces.
Put it in a stewpan with 3 pints of stock and 1 pint of water.
Bring it to the boil, skim, and add the bacon, the onion [ stuck with a clove ] celery and herbs.
Cook gently for about 1 1 / 2 hours or until the meat is quite tender.
Remove the best pieces of rabbit [ these can be used for croquettes, etc., ] and the bunch of herbs.
Melt the butter or fat, add the flour, mix well, stir in the milk and boil.
Stir into the pan containing the soup, simmer for about 20 minutes.
Season with salt, pepper and nutmeg.
Rub through a sieve.
Re-heat and add, if like, a cupful of cream.
Serve with fried bread croutons.
Cooking time from 1 1 / 2 to 2 hours
