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Stewed Rabbit

Draw, skin and wash a rabbit, and cut it into pieces about two inches in length. Cut one-half pound of streaky bacon into pieces about one and one-half inches long by one inch in width, blanch and dry them, put them into a fryingpan with one ounce of butter and fry to a light brown color. Take them out, put in fifteen button mushrooms and fry them also, then put them on a plate and keep them hot. Put the pieces of rabbit into the fryingpan and fry them gently for ten minutes, then dust in one ounce of flour, stir well for a couple of minutes, and add three teacupfuls each of broth and red wine, a bunch of herbs, salt and pepper to taste, and the mushrooms and pieces of bacon. Place the pan at the edge of the fire and simmer gently for about twenty minutes, then add two more pints of mushrooms and cook for five minutes longer. Remove the herbs, turn the remainder out onto a hot dish, and serve it immediately.