So you’ll need a net, and when all the pubs have thrown out and all is quiet, soft-shoe it up to Warrengate in Wakefield and nab yourself a rabbit.  And when you do, here’s how you cook it.

Ingredients

• Two jointed rabbits
• 4 oz  (113g) dry breadcrumbs
• 1 dessertspoon dried mixed herbs
• 2 eggs, beaten
• Seasoned flour
• Dripping
• Cayenne pepper
• Salt

Method

1. Dust the joints with seasoned flour, dip into the beaten eggs, then coat them with the herbs and breadcrumbs
2. Melt the dripping in a baking tin, place the rabbit joints in the tin and sprinkle with the Cayenne pepper and salt
3. Roast in a moderate oven (350F/180C, gas mark 4-5) for between 90 minutes and 2 hours, basting occasionally.

Source:  Mary Hanson Moore. A Yorkshire Cookbook (1980) published by David & Charles.