Cookery for the Lancashire Operatives

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Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. When you have a' rabbit at your disposal, cut it up into pieces the size of an egg cut up also half a pound of bacon into square pieces the size of a small walnut, fry the pieces of bacon in a saucepan, then add the pieces of rabbit, and as soon as'they are fried of a light brown colour, shake in a small handful of flour, and little pepper and salt, and a spoonful of chopped shalot or onion, and parsley; moisten with half a pint of water, and stew the whole gently on the fire for half an hour.