Young Rabbit a la Celtoise

Divide a young rabbit into twelve pieces after skinning and drawing it; put these to steep in a raw marinade for six hours, then drain and wipe, lay the pieces in a sautoir with fat pork cut in half inch squares and blanched; set the sautoir on a good fire and fry the rabbit with the addition of some small onions and a bunch of parsley garnished with thyme, bay leaf and a clove of garlic; when the meats are done, baste them over with white wine and some clear gravy (No.404), adding six peeled tomatoes cut across in two and the seeds well extracted, also half a pound of lean cooked ham cut in three-sixteenths inch squares and a pint of brown sauce (No.414). Remove the parsley, skim off the fat and season highly with salt, pepper and prepared red pepper (No.168); dress the rabbits inside a risot a la piemontese border (No. 2981), pour very little of the sauce over and serve.