Mumbled Rabbit

• 1¼ lb rabbit joints
• Bay leaf, thyme and parsley
• 1-2 teaspoons

Bring a saucepan of salted water to the boil. Cut the rabbit into serving pieces if necessary. Simmer with the herbs and anchovy essence for about forty minutes, until tender. Add the hard-boiled eggs for the last 2-3 minutes of the cooking time, just for long enough to heat them through.

Take out the eggs first, and chop them finely. Drain the rabbit, discard the herbs, and mix the mea