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Dorsetshire Rabbit Ingredients:
Method:
KILL and wash the rabbit! Cut into joints (or ask your butcher to do this for you). Put in on a dish and flour well. Then put into a baking dish with an edge, or a cake tin. Put some thin slices of bacon on it.
Have ready in a basin the bread-crumbs finely grated, the sage finely cut, the onions also finely cut with the grated lemon peel, pepper and salt to taste, 1 egg and a tablespoonful milk, beat all these well together. Place over the rabbit.
NB. This will require 2 hours to bake in a warm oven and should be a nice brown. If found likely to burn, place thin paper over it. To make more gravy add a little milk or water. This is a delicious way of cooking rabbits. Old, fat, lazy rabbits such as Lupin will need cooking for longer.
From the Good Things in England, printed 1968. Although its out of print its still a
lovely book.
No temperatures are given since the recipes refer to days when ovens were coal or wood and
impossible to regulate.
Millennium Erratum...
Special thanks to Jil Swinnerton, Sydney, Australia who spotted an error on this page on 2000-10-11 07:34 where we said "450g (½ lb) bread-crumbs" We meant 250g. We don't know how this conversion error slipped through the net. Thanks for pointing it out Jil - the error has been fixed - sorry everyone - Managing Editor
