I tried my hand at Mrs. Beeton's rabbit stew this week, and I must say, it was a delightful trip back in time. The process of larding the rabbit with bacon was new to me — I found it charmingly old-fashioned, and it added a wonderful richness to the dish. The rabbit cooked up tender and moist, absorbing the flavors of the herbs and sherry beautifully. I used a mix of thyme, rosemary, and a bay leaf for the savoury herbs, which gave the stew a lovely, aromatic depth. I found the lemon garnish to be a surprising delight, adding a bright, zesty note that cut through the richness of the dish. It was a fantastic way to use up some rabbit meat from my local farm store. This recipe would be perfect for a weekend cook who enjoys a bit of nostalgia in the kitchen. The technique of larding might seem daunting at first, but it's quite straightforward and yields impressive results. The stew itself is hearty and comforting, ideal for a chilly evening in. My family and I enjoyed it with some crusty bread to soak up the gravy. I'll definitely be making this one again — perhaps with a side of Mrs. Beeton's Victorian-style dumplings.