Ingredients

• a rabbit
• one cupful stock
• a little parsley, thyme and bay leaf
• a little bacon, diced
• bacon dripping
• cooked lentils

Method

• 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.