| How To Cook: |
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1. First make a vegetable soup with all the vegetable ingredients, adding vinegar, pepper and salt to taste.
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2. While this is simmering, clean the rabbit and put in a large dish; pour over it liquid from the vegetables and leave for 48 hours in a cool place.
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3. Three hours before the meal, remove the rabbit from the liquid and place in a roasting dish.
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4. Pour 1 small cup of melted lard over it and put in a moderate oven (350°F).
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5. After 15 minutes start basting alternately with the vegetable liquid and red wine.
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6. Continue until the rabbit is cooked (when the flesh comes easily away from the bones).
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7. Put 2 tablespoons lard in a saucepan with the flour and blend together, then add some of the rabbit liquor and stir until the mixture thickens.
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8. Pour in the sour cream, stir well, pour over the rabbit and serve at once.
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