Then pour in the water or stock, and stir until it boils.
Put in the pieces of rabbit with the onion, and pepper and salt to taste.
Simmer gently for about one hour or more until quite tender.
Serve the rabbit on a hot dish, and strain the gravy over it.
Roast Pheasant.
- Ingredients—1 pheasant.
- Half a pint of gravy.
- Butter.
Method.—Roast the pheasant nicely for three-quarters of an hour or an hour, according to its size, basting it constantly with butter.
Make a nice gravy for it (see [Gravy]), and serve it with bread sauce and browned crumbs.
Wild Duck.
- Ingredients—Wild duck.
- Half a pint of gravy (see [Gravy]).
- Lemon juice.
- Butter.