‘Rabbit cheese’

• 1 rabbit or hare
• 100 g (3½ oz) lard

Clean the rabbit and place it in a roasting pan, baste it with a little lard, and cook in the oven (190°C, 375°F, gas mark 5) for about 1 hour. Cut the meat into, several pieces and transfer to a saucepan; mix in the remaining lard, cut into pieces, add 500 ml (16<