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 Rabbit stewed with bacon and thyme. Said in J.Salmon to be a specialty of Somerset.  The original source of this receipt isn't known. Can you help? [email protected]1 lb rabbit, boned and cubed 2 tbsp flour salt and pepper 2 tbsp oil 1 oz butter 4 oz mushrooms, sliced 2 onions, chopped 2 rashers, streaky bacon 1/4 pint stock 1/4 pint cider thyme Toss the rabbit pieces in flour and brown in the hot oil, transfer to a cooking pot with the onions and bacon. Cook until soft. Add the remaining ingredients, cover and cook for 1 hour on the hob, or in the oven at 180C, or until tender.  Rabbit from 'Conny-catching' by Robert Greene, 1591  |
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