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1 x rabbit washed, diced
4 oz fat bacon finely chopped
1 lrg onion finely chopped
8 oz mixed carrots, leeks and turnips diced
5 tbl flour
1/2 cup milk
2 cup water
1 tsp Worcestershire sauce
1 tsp curry powder
1 tsp salt
1/2 tsp freshly-ground black pepper
Finely-chopped parsley for garnish
Saute the bacon in a large saucepan with the onion, carrots, turnips, rabbit, curry powder and Worcestershire sauce for 2 or 3 minutes. Add the water and bring to the boil. Season with salt and pepper and reduce the heat to low. Simmer, covered, until the rabbit is tender about 1 1/2 hours.
Blend the milk and flour in a small bowl, stirring continuously, and cook until the sauce is smooth and thick. Add more salt and pepper if necessary, and serve at once, garnishing with parsley.
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