Once upon a time there were four little Rabbits, and their names were -- Flopsy, Mopsy, Cotton-tail, and Peter.

The last part of the entrée was a surprise hit. I made it mainly to amuse myself, because after all, what's the point of cooking a fabulous meal if you can't have some fun with it?

But... a surprise hit and consumed by some people who had suggested that it was not something they ate.

It's not actually a Mrs Beeton recipe, but very close to, and similar to a potted meat, of which Mrs Beeton has many recipes. It is essentially a confit of rabbit, shredded and then pressed into a pot/mould.

RABBIT RILLET

INGREDIENTS. - 1 rabbit
duck fat
salt and pepper
sage

METHOD. - Cut the rabbit in to pieces and put in an oven dish. Season with salt and pepper.
Cover with duck fat. (And I really mean, cover, as in submerse)
Confit in an oven at 100oC for about 4 hours.
Drain over a bowl and shred the meat.
Mix with sage and more salt and pepper and then press into a mould or dish.
Cover with saved duck fat from the confit.
Warm before serving.

Warning: Will make your whole house smell like roasting rabbit for hours and can be used as some kind of mental torture for those you live with. Is pretty darn delicious.