Joint the rabbit and soak in salt and water until blanched. Dry joints and toss in seasoned flour. Put joints in a fireproof dish and surround with balls of poultry stuffing. Cover the rabbit with sliced onions and tomatoes and top with bacon rashers. Dot with dripping, and brown in a hot oven for twenty minutes. Add stock to come half way up the dish, season well with salt and pepper, and cover with a lid. Cook at 325°F, 170°C, gas mark 3 for two hours.