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James's Mustard Rabbit And Gravy

1 med rabbit jointed
    Salt
4 tbl mild mustard
2 tbl seasoned flour
60 gm butter dripping or margarine
85 gm streaky bacon chopped
1 med onion finely chopped
1 clv garlic crushed
280 ml dry cider
280 ml double cream
2 x egg yolks size 3
    Pepper
1 tbl chopped parsley

 Method :
Wipe the rabbit joints.
Cover with lightly salted water and leave to soak for 2 hours.
Drain and pat dry with kitchen paper.
Smear the mustard over the rabbit pieces arrange on a plate cover and chill overnight.
Next day dust the rabbit pieces with the seasoned flour.
Heat the fat in a heavy flameproof casserole and lightly brown the rabbit pieces on all sides (you may have to do this in batches).
Lift out and set aside.
Add the bacon to the casserole.
Cook for 2 minutes then add the onion and garlic and cook gently until soft stirring frequently.
Return the rabbit to the casserole.
Pour over the cider bring to the boil then cover and simmer until the meat is tender about 45 minutes.
Remove the meat from the casserole and keep warm.
Mix the cream with the egg yolks.
Blend in a little of the rabbit cooking liquid then stir into the remaining liquid in the casserole.
Heat very gently stirring constantly until the sauce thickens slightly