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Rabbit, with Curry

Take two or three rabbits, and cut into pieces the hind-legs, back, and loins. Put these in a stewpan with butter and six ounces of streaky bacon in large dice. Fry over a moderate fire, but do not let the contents of the pan take too much colour; salt, sprinkle with flour, and curry powder. Fry the pieces of rabbit for a few seconds longer, take off the fire, and moisten with stock, put the stewpan again on the fire, and stir the liquid till it is boiling. In five minutes remove the stewpan to a moderate fire to finish cooking the rabbits. Ten minutes before serving, lay the pieces of rabbit in another stewpan, and pour the sauce over; then add to the stew two large onions cut into dice, seasoned and coloured with butter in a frying-pan. Just before serving, thicken the sauce with two yolks of eggs diluted with cream; cook the liaison without permitting the sauce to boil, then send the meat to table, with some rice, boiled Indian fashion, in a separate dish.