Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • lbs rabbit cut in pieces
  • 1 large onion, sliced
  • 1 pig’s foot, split


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