Jamie Magazine
By Peter Begg
Recipe From
Jamie Magazine
By Peter Begg
2 whole rabbits, wild if possible
2 tablespoons English mustard powder
2 tablespoons plain flour
4 small onions
2 sticks of celery
10 small carrots
1 tablespoon butter
a few sprigs of fresh thyme
570ml pale ale
½ teaspoon English mustard
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