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Rabbit With Mustard
Four 4 people

1 rabbit, cleaned and jointed
1 1/2 pounds pork belly
3 medium carrots, chopped
1/2 - 3/4 pound chopped onions
1 tablespoon thyme, or wild thyme
1 bay leaf
1 tablespoon chopped parsley
1 large clove garlic, crushed
1/4 pint dry white wine (or chicken stock plus dessertspoon wine vinegar)
2 liqueur glasses brandy
1 egg yolk
1 tablespoon Dijon mustard
3 tablespoons double cream
Extra parsley to garnish, salt, black pepper

Skin, bone and slice pork. Mix carrot, onion, garlic and herbs.
Lay half the pork in a casserole, then half the vegetable mixture.
Season well. Add the rabbit, then the rest of the vegetables, then
the rest of the pork. Season. Lay the pork skin on top. Pour over
wine and brandy, cover tightly and cook in a slow oven, Mark 2.
300 F, for 2 1/2-3 hours, until the rabbit is tender. Arrange meat
and vegetables, well drained, on a serving dish, and keep them
warm. Skim fat off the cooking juices. Beat yolk and cream together,
add the skimmed juices and cook gently. Stir this sauce well, but
don't let it boil. When it's thick, add the mustard. Pour over the
rabbit, etc., sprinkle with parsley, and serve with some plainly
boiled potatoes.


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