Conejo De Bosque a La Catalana

• A young wild rabbit, jointed
• 2 or 3 tomatoes
• 1 large onion
• 2 or 3

Divide the rabbit in neat joints, and cook to a golden brown in hot oil, seasoning with salt and pepper. Then add the chopped tomatoes and onion, the Espagnole sauce, the grated chocolate and chopped mixed herbs. Simmer for 1½ hours or till the rabbit is quite tender. Put the pieces of rabbit on a hot dish and strain the sauce over them.