|Rabbit||1 (Use Young)|
|Water/White stock||1 Pint|
|Chopped bacon||4 Ounce|
|Chopped mushrooms||2 Ounce|
|Chopped parsley||1 Teaspoon|
Joint the rabbit and put into a large saucepan.
Pour in mixed stock and milk and add the chopped onion, bacon, mushrooms and herbs.
Season to taste.
Simmer gently for about 1 1/2 hours or until the joints are tender.
Lift them out and keep warm on a dish.
Strain the liquor.
Melt the butter in a clean saucepan, stir in flour and make a good white sauce using the liquor.
Pour over the rabbit joints and serve garnished with lemon wedges, parsley sprigs or watercress.
Any brightly coloured vegetable goes well with this pale dish.
Those buttered carrots, for instance, of blessed memory, pureed tomatoes, spinach or sweet corn.
Serving size: Complete recipe
Calories 3461 Calories from Fat 1017
% Daily Value*
Total Fat 111 g170.5%
Saturated Fat 53.8 g269%
Trans Fat 0 g
Cholesterol 1842.3 mg614.1%
Sodium 5470.7 mg227.9%
Total Carbohydrates 78 g26.1%
Dietary Fiber 6.8 g27.3%
Sugars 39.6 g
Protein 517 g1033.6%
Vitamin A 32.5% Vitamin C 51.6%
Calcium 87.9% Iron 378%
*Based on a 2000 Calorie diet