Ingredients:
Rabbit
flour butter
stock
Chablis
parsley onion
spice
mushrooms

Cut up a rabbit, wipe the pieces, flour them over, and fry them in butter until they are coloured all over. Then pour a glass of Chablis over them, add some chopped parsley, half an onion, threemushrooms, salt, and a cup of good stock. Cover the stewpan and cook on a moderate fire for about three-quarters of an hour. Should the stew act too dry, add a spoonful of stock occasionally.

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