• 1 large rabbit
• strips of fat bacon (optional)
• 2 oz. butter

Wash and joint the rabbit. If desired, lard the joints with strips of fat bacon. Heat the butter in a casserole and brown in it the rabbit, sliced onions and lean bacon (diced). When well browned, add salt and pepper; sprinkle in flour, and when this has browned, stir in stock. Bring to boiling-point, add bouquet garni. Cover tightly and cook slowly in