1 rabbit
1 small onion very finely chopped
a small blade of mace
1 pint of milk
Salt + pepper
1 teaspoonful of cornflour
Wash the rabbit. Cut it into neat joints and soak and blanch the head and neck in strong salted water.
Pack the pieces closely in a baking dish or pie dish.
Sprinkle over them the onion, season well with salt and pepper and add the mace.
Nearly fill the dish with milk, cover with an inverted dish or pie dish.
Cook in a moderate oven from 1 1 / 4 to 1 1 / 2 hours.
About 10 minutes before serving mix the cornflour smoothly with a little cold milk, boil up and add it to
the contents of the pie dish and allow to cook for about another 10 minutes.
When ready, arrange the rabbit neatly on a hot dish, strain the sauce over and serve.
Cooking time from 1 1 / 4 to 1 1 / 2 hours.
Sufficient for 3 or 4 persons.
