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4-6
Medium
By Susan Campbell and Caroline Conran
Published 1971
Put the rabbit pieces in a large pan with the sliced onion, pig’s foot, a few sprigs of the parsley, a strip of lemon peel, wine, a little salt and the peppercorns. Just cover with cold water, bring to the boil, skim, and simmer very slowly, covered, for about 1½ hours, until the meat comes off the bones easily.
Strain and return the liquid to the pan with the pig’s trotter. Put in a fr