RABBIT EN CASSEROLE
- 2 rabbits
- 2 sliced onions
- 2 celery stalks
- 1 cupful chopped carrots
- 1 bay leaf
- 2 heaping tablespoonfuls (2 ozs.) butter
- 2 heaping tablespoonfuls (2 ozs.) flour
- 1 pint (2 cups) hot water
- ½ pint (1 cup) cold water
- 1 tablespoonful Worcestershire sauce
- 12 stoned olives
- 1 tablespoonful capers
- 2 tablespoonfuls dripping
- Salt and pepper
Skin and joint the rabbits, then put them into an earthenware pan, add the onions, celery, carrots, bay leaf, dripping, and cold water.
Simmer for thirty minutes, then remove the rabbits. Add the butter and flour to the pan, stir over the fire till brown, then add the hot water, stirring till smooth, add the salt, sauce, capers, olives, pepper, and rabbits.
Cover closely and bake for forty minutes.