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Rabbit Sauted

Skin and clean well a young rabbit and cut it up into joints. Put a few pieces of ham into a sautepan with a little butter, toss the pan over the fire for a few minutes, add the pieces of rabbit and a little each of finely-chopped parsley, thyme and onion, and cook for a few minutes longer; sprinkle flour over the rabbit, pour in stock and white wine in equal proportions and enough to moisten, remove the pan to the side of the fire, and simmer gently until the meat is quite tender. Place the meat on a dish to keep it hot; pour the sauce through a sieve into a saucepan, add a few chopped mushrooms, stew for a few minutes longer, pour it over the rabbit, and serve very hot.