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Medium
By Peter Brears
Published 2008
Stew the rabbit, onions and lard in the stock for about 45 minutes until the meat is just tender.
Scald the breadcrumbs with some of the hot stock, stir in the vinegar, and stir this mixture back into the rabbit stew, cook for a few minutes more, then pour into a dish and sprinkle with the mixed spice and salt.