A simple, easy-to-prepare casserole, Hot Pot of Rabbit makes a delicious and economical family dinner. Serve it with buttered green beans or
3| tablespoons seasoned flour, consisting of
3 tablespoons flour,
1 teaspoon salt and
½ teaspoon black pepper x 4 lb. rabbit, cleaned and cut into 6 serving pieces large onions, thinly sliced
3 carrots, scraped and sliced
2 tablespoons finely chopped fresh parsley
1 teaspoon butter
6 slices of light brown bread, crusts removed, generously buttered finely grated rind of
3 oz. walnuts, finely chopped
1 teaspoon ground cinnamon
3 fl. oz. maple syrup
15 fl. oz. single cream
½ teaspoon vanilla essence
With the teaspoon of butter, grease a medium-sized baking dish. Cut the buttered bread slices into quarters and place one-third of the bread quarters, buttered sides up, in the bottom of the baking dish.
Sprinkle over half of the lemon rind, walnuts and cinnamon. Cover with another third of the bread quarters and sprinkle over the remaining lemon rind, walnuts and cinnamon. Top with the remaining bread quarters. Set aside.
In a medium-sized saucepan, combine the maple syrup, cream and vanilla essence. Set the pan over moderately low heat and cook the mixture, stirring frequently, until it is hot but not boiling. Remove the pan from the heat and set it aside.
In a medium-sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are pale and frothy. Pour the hot cream and syrup mixture over the eggs in a thin stream, beating constantly.
Pour the eggs and cream mixture through a fine wire strainer over the bread slices in the baking dish. Set aside for 30 minutes, or until the bread has soaked up most of the liquid.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Place the dish in the centre of the oven and bake for 35 to 40 minutes, or until the pudding has set and the top is crisp and golden.
Remove the pudding from the oven and serve immediately, straight from the dish.