Rabbit stewed with bacon and thyme. Said in J.Salmon to be a specialty of Somerset.

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1 lb rabbit, boned and cubed
2 tbsp flour
salt and pepper
2 tbsp oil
1 oz butter
4 oz mushrooms, sliced
2 onions, chopped
2 rashers, streaky bacon
1/4 pint stock
1/4 pint cider
thyme

Toss the rabbit pieces in flour and brown in the hot oil, transfer to a cooking pot with the onions and bacon. Cook until soft. Add the remaining ingredients, cover and cook for 1 hour on the hob, or in the oven at 180C, or until tender.



Rabbit from 'Conny-catching' by Robert Greene, 1591