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.
- Two jointed rabbits
- 4 oz (113g) dry breadcrumbs
- 1 dessertspoon dried mixed herbs
- 2 eggs, beaten
- Seasoned flour
- Cayenne pepper
- Dust the joints with seasoned flour, dip into the beaten eggs, then coat them with the herbs and breadcrumbs
- Melt the dripping in a baking tin, place the rabbit joints in the tin and sprinkle with the Cayenne pepper and salt
- 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.