Name: Rustie's Rabbit
Ingredients: 1 Fresh rabbit; cleaned and jointed; 1 lb Potatoes; diced or sliced; 2 md Onions; 2 Carrots; 2 Garlic cloves; 1 cn Chopped tomatoes; 1 cn Butter beans; (or dried butter; ; beans soaked for; ; two hours); 3 tb Parsley; chopped; 1 pt Dry cider; 1 pt Vegetable stock; 6 oz Okra; 4 oz Sweetcorn fresh; tinned or frozen; Fresh rosemary and thyme; Salt and freshly ground black pepper; to taste; 6 oz Plain flour; 6 oz Plain flour; 1 oz Butter or margarine; 1 pn Salt; Water to bind

The idea of being on fire for Christ will strike some people as dangerous emotionalism. 'Surely,' they will say, 'We are not meant to go to extremes? You are not asking us to become hot-gospel fanatics?' Well, wait a minute. It depends what you mean. If by 'fanaticism' you really mean 'wholeheartedness,' then Christianity is a fanatical religion and every Christian should be a fanatic. But fanaticism is not wholeheartedness, nor is wholeheartedness fanaticism. Fanaticism is an unreasoning and unintelligent wholeheartedness. It is the running away of the heart with the head. At the end of a statement prepared for a conference on science, philosophy and religion at Princeton University in 1940 came these words: 'Commitment without reflection is fanaticism in action; but reflection without commitment is the paralysis of all action.' What Jesus Christ desires and deserves is the reflection which leads to commitment and the commitment which is born of reflection. This is the meaning of wholeheartedness, of being aflame for God.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Rustie’s, Real, Cooks	1	servings

INGREDIENTS

1		Fresh rabbit; cleaned and jointed
1	lb	Potatoes; diced or sliced
2	md	Onions
2		Carrots
2		Garlic cloves
1	cn	Chopped tomatoes
1	cn	Butter beans; (or dried butter
		; beans soaked for
		; two hours)
3	tb	Parsley; chopped
1	pt	Dry cider
1	pt	Vegetable stock
6	oz	Okra
4	oz	Sweetcorn fresh; tinned or frozen
		Fresh rosemary and thyme
		Salt and freshly ground black pepper; to taste
6	oz	Plain flour
6	oz	Plain flour
1	oz	Butter or margarine
1	pn	Salt
		Water to bind

INSTRUCTIONS

FOR THE SPINNERS
Mix some flour with the salt and pepper and coat the meat in the seasoned
flour. Chop up the herbs and garlic. Fry the rabbit in a little oil until
sealed on all sides. Place the meat in a deep casserole dish and add the
herbs, garlic, butter beans, chopped tomato, stock and the cider. Cook in a
hot oven for 40 minutes.
Meanwhile, wash, top and tail the okra and prepare all the other vegetables
ready for the pot. Add all the rest of the vegetables to the casserole and
return to the oven for a further half an hour.
To make the spinners, mix the flour in with the butter and the salt and
bind together with a little water to form a dough. Then roll the dough
between your hands to form little sausage shapes. Add these spinners to the
casserole 10 minutes before the end of the cooking time.
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