Ragout of Rabbit or Hare

Ingredients

• 1 rabbit
• 3 teaspoonful flour
• 3 sliced onions
• 2 oz butter
• a few thin slices of bacon
• pepper and salt to taste
• 2 slice lemon
• 1 bay-leaf
• 1 glass port wine

Instructions

1. Slice the onions, and put them into a stewpan with the flour and butter;
2. place the pan near the fire, stir well as the butter melts, till the onions become a rich brown colour, and add, by degrees, a little water or gravy till the mixture is of the consistency of cream.
3. Cut some thin slices of bacon;
4. lay in these with the rabbit, cut into neat joints;
5. add a seasoning of pepper and salt, the lemon and bay-leaf, and let the whole simmer until tender.
6. Pour in the port wine, give one boil, and serve.