Ingredients:

• 1 rabbit
• Salt & Pepper
• 1½ pints water
• 1 onion
• 1 sprig parsley
• 1 sprig thyme
• 1 bay leaf
• 1 blade of mace
• 3 cloves
• 3 oz streaky bacon
• 1½ oz butter
• 1½ oz flour
• ½ pint full or semi skimmed milk
• Bacon Rolls

Method:

1. Cut the rabbit into joints. Season with salt and pepper and lay in a casserole.
2. Add the sliced onion, diced bacon, the water, and the parsley, thyme, bay leaf, mace and cloves tied in a piece of muslin.
3. Cook in a covered casserole on a pre-heated low oven at Gas Mark 2 (300°F/150°C) for about 2 hours.
4. Strain off the stock, removed the bag of herbs and keep the rabbit hot.
5. Melt the butter in a pan, add the flour, blend it well and let it cook for a minute or two without colouring.
6. Gradually pour in ½ pint stock, stirring constantly. Bring to the boil and cook for at least 3 minutes.
7. Add the milk and re-heat with boiling.
8. Pour the sauce over the rabbit and garnish with sprigs of parsley and bacon rolls.