|
| |
|
| What You Need: |
|
|
|
1 or 2 young rabbits
Salt, pepper, a few cloves
Small pinch of grated nutmeg
A few peppercorns
1 small onion
Bacon and bacon bone
Juice of 1 lemon
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cook rabbits in a very little water, adding salt, pepper, a few cloves, a small pinch of grated nutmeg, a few peppercorns, a small onion and, if possible, a bacon bone.
|
2. When the meat is tender, take it from the bones and cut up very small.
|
3. Mix with it a little finely chopped cooked bacon.
|
4. Make a rather thick white sauce, using some of the rabbit liquor and the grated rind and strained lemon juice.
|
5. Reheat the rabbit and bacon mixture in the sauce and serve hot.
|
|
|
|
|
|
|
|
