This delicious stew makes a marvellous and economical family lunch or supper dish served with piping hot baked potatoes.
If you prefer, chicken may be substituted for the rabbit.
1 oz. bacon fat
6 large carrots, scraped and sliced
2 large onions, thinly sliced
4 oz. mushrooms, wiped clean and sliced
4 streaky bacon slices, rinds removed and chopped
4 lb. rabbit, cleaned and cut into
4 serving pieces
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 teaspoon black pepper
10 fl. oz. m cups milk
10 fl. oz. chicken stock
1 oz. butter
2 tablespoons flour
In a large saucepan, melt the bacon fat over moderate heat. When it is hot, add the carrots and fry, stirring occasionally, for 5 minutes. Add the onions, mush-rooms and bacon pieces and fry, stirring occasionally, for a further 5 minutes.
Add the rabbit pieces, parsley, salt and pepper and pour over the milk and stock. Reduce the heat to low and bring the liquid to just under boiling point. Cover and simmer the stew for U hours or until the rabbit is very tender when pierced with the point of a sharp knife.
Remove the pan from the heat. Using a slotted spoon, remove the rabbit pieces and vegetables from the pan and place them on a warmed serving dish Keep hot.
Strain the cooking liquid into a bowl and reserve it.
In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the reserved cooking liquid, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.
Remove the pan from the heat and pour the sauce over the rabbit pieces and vegetables. Serve at once.