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  • a rabbit

  • one cupful stock

  • a little parsley, thyme and bay leaf

  • a little bacon, diced

  • bacon dripping

  • cooked lentils


  • Wash the skinned rabbit thoroughly, joint and fry in a little dripping.

  • When lightly browned, add the bacon and stock, and season with the parsley, thyme and bay leaf.

  • Cover the frying pan and simmer slowly until cooked.

  • Meanwhile, pass the cooked lentils and the liquid in which they were boiled through a sieve into a saucepan.

  • Add to this purée any liquid that remains in the frying pan after removing the meat, etc.

  • Boil the purée briskly until it is reduced to a thick gravy.

  • Pour over the rabbit joints and serve with potatoes and swede.

Gower Peninsula.

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