Ingredients

1 young rabbit                   Forcemeat
½ lb fat bacon strips          ½ lb dripping
½ pt stock                         1 tablespoon flour
Seasoning

Method

Skin the rabbit, wash it thoroughly and dry it.  Stuff and truss the rabbit.  Tie the strips of fat bacon over the back of the rabbit.  Cover with greased paper and tin foil.

Heat the dripping in a roasting tin, put in the rabbit, roast in a hot oven for one hour.  Baste every 10 minutes as rabbit flesh is very dry.

Remove the paper and bacon, sprinkle a little flour over the rabbit, baste well and return to the over for 10 minutes to brown.

Place on a serving dish and keep warm.  Remove skewers and string.

Drain all but 1 dessertspoon of fat from the roasting tin, add the remainder of the flour and cook till brown. Take off heat and gradually stir in the stock.  Boil up to 5 minutes, adjust the seasoning and pour into gravy boat. 

Bacon rolls and a sharp jelly or bread sauce are served with roast rabbit.

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