Lapin au chou à l’auvergnaise

• 3½ oz (100 g) lean bacon, cut into small pieces
• 2 tablespoons oil<

In a large pan fry the bacon in the oil until brown. Remove the bacon add the rabbit pieces to the fat. Remove the rabbit when browned, then fry the carrots and onions for a few minutes.

Blanch the cabbage for 5 to 10 minutes in boiling water. In a large flameproof casserole layer the cabbage with the rabbit, bacon, carrots, onions, salt and pepper. Moisten with water or stock. Cover an