• half a rabbit
• 1 onion
• tablespoon brandy
• 2 oz.

Cook the rabbit gently in water with the onion until tender. Remove all the flesh and mince finely. Mince the uncooked bacon and mix with the rabbit. Stir in a pinch of sage and thyme, chopped very finely – just a pinch. Add the brandy, mixing well. Put 2 rashers of bacon over the bottom and up the sides of a small earthenware casserole. Press the mixture well on to these and down into casserol