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Rabbit, Matelote Of

Take a rabbit, cut it up, and fry it in a little butter. Make a roux, which should be thinned with weak soup and a glassful of white wine. When the liquid boils, put in the pieces of rabbit, together with a little bacon cut into dice, a bunch of mixed herbs, and some mushrooms. When nearly done enough, brown some button onions in butter, moistening with the sauce from the rabbit. Place the meat in the centre of the dish, arrange the onions and mushrooms round it, strain the sauce over, and serve. Probable cost of rabbit, 7d. to 9d. per pound.