1 young rabbit
3 / 4 of a pint of white stock
3 / 4 of a pint of milk
1 ounce of butter
1 ounce of flour
1 onion, sliced
1 or 2 strips of celery, shredded
1 blade of mace
8 white peppercorns
Salt + pepper
For the garnish:
2 tablespoonfuls each of finely shredded carrot, onion and turnip
Wash and joint the rabbit.
Place it in a stewpan with the stock and milk and bring to the boil.
Add the onion previously blanched, celery, mace, peppercorns and a little salt and simmer gently until the rabbit is tender. Knead the flour and butter together and add it, in small pieces, when the rabbit is three parts cooked.
Serve with the sauce strained over, garnished with the vegetables previously cooked separately.
Cooking time from 1 1 / 4 to 1 3 / 4 hours.
Sufficient for 3 or 4 persons
