Rabbit with Anchovies and Capers
| Yield: | 6 Servings |
| Categories: |
| 4 | lb | Rabbit pieces |
| 4 | Salted anchovies; or | |
| 8 | Anchovy fillets in oil | |
| 6 | tb | Olive oil |
| 1 | pt | Dry white wine or |
| 1/2 | pt | Each water and dry vermouth |
| 1/2 | Lemon; juiced | |
| 4 | Cloves garlic | |
| 1 | Onion; thinly sliced | |
| 1 | lg | Carrot; thinly sliced |
| 1 | Stick celery; thinly sliced | |
| 2 | Bay leaves | |
| Fresh rosemary and parsley | ||
| Salt | ||
| Black pepper; freshly ground | ||
| 2 | oz | Seasoned flour |
| 1 | Fresh hot chili; chopped and pounded | |
| 3 | oz | Capers |
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