Stuffed Rabbit, Armagh Style (Irish)

      1 x  Rabbit
      2 oz Butter
      2 oz Flour
     10 fl Stock
      2 c  Breadcrumbs
      1 x  Large onion
      2 x  Large cooking apples
      2 tb Parsley
      1 ts Thyme
      1 tb Sugar
      1 ts Salt
      1 oz Butter
      1 x  Egg
      1 x  Pepper to taste

Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350F.


Yield: 4 Servings