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RABBIT STEW

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• 1 rabbit
• 1 oz. flour, seasoned with salt and pepper
• 2 onions
• 3 young carrots

• 2 oz. dripping

• 1 pt. stock, made from 1 Ib. marrow hones or beef stock cube

Wash rabbit well and leave overnight in lightly salted cold water. Cut in pieces and dip each piece in seasoned flour. Clean and chop vegetables and fry with the rabbit till lightly browned. Remove from pan, draining well, and place in a casserole with stock. Cover and simmer till meat is tender. Serves 4

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