1 good sized rabbit
a few strips of fat bacon
2 ounces of butter
2 onions peeled and sliced
a few slices of lean bacon cut into cubes or dices
1 heaped tablespoonful of flour
a small bouquet garni
1 pint of stock
Salt + pepper
Wash and wipe the rabbit, divide it into joints, lard the legs and breast portion with strips of fat bacon.
Fry the pieces in an earthenware casserole containing the butter, onions and bacon.
When of a nice light brown color, season to taste with salt and pepper then sprinkle with the flour.
Stir over the fire till the flour has acquired a chestnut brown tint.
Pour in gradually the stock.
Boil up, add the bouquet garni, place the lid on the pan and cook in a hot oven or over a slow fire
till the meat is quite tender.
Remove the bouquet of herbs and any scum from the surface of the stew and sent to table hot in the casserole.
Cooking time about 1 1 / 2 hours.
Sufficient for 4 persons
