1 rabbit washed in water, then diced
4 oz. fat bacon, finely chopped
1 large onion finely chopped
8 oz. mixed carrots, leeks and turnips − diced
5 tbsp. flour
1/2 cup milk
2 cups water
1 tsp. Worcester sauce
1 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
finely chopped parsley for garnish

Saute the bacon in a large saucepan with the onion, carrots, turnips,
rabbit, curry powder and Worcester 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.