To serve four or five people, a rabbit weighing about 2 - 2½ pounds (1kg) should be ample.  If you use gooseberries rather than grapes, it’s worth scalding them first, with a little sugar. 

Ingredients

1 rabbit skinned and trussed 
1 tablespoon each of fresh thyme, parsley and sage, chopped
1oz/25g butter 
6oz/175g white grapes or gooseberries
½pt/300 ml good beef stock 
2 hard-boiled egg yolks
½pt/300ml white wine 
Wholemeal toast (optional)
3 blades of mace 
Salt and pepper  
A good handful of spinach, chopped 

Method

Melt the butter in a saucepan and add the rabbit.  Cook over a moderate heat, turning frequently, until it is browned all over.  

Add the wine and simmer for a couple of minutes, then pour in the stock, add the mace and chopped spinach and herbs, season to taste and bring to the boil.  Turn down the heat, cover and cook over a gentle heat for about 45 minutes, stirring occasionally.

Add the grapes or gooseberries and cook for another 15 minutes, or until the rabbit is tender.

Take up the rabbit and transfer it to a heated serving dish.  Reduce the liquid over a high heat, if necessary, until it is quite thick.  Mash the egg yolks with a little of the cooking liquid.  Turn down the heat, and stir in the egg yolks.  Heat the sauce through, stirring constantly, pour it over the rabbit and serve. 
‘Sippets’ – pieces of bread or toast for mopping up the juice are the recommended accompaniments.

Serves 4 – 5.