Gibelotte of Rabbits

Cut clean fine tame rabbits in pieces, put them into a vessel to season and marinate for a couple of hours with onions, parsley, and vinegar. Melt some chopped up fat pork in a pan; add to it a quarter of a pound of cut up bacon, fry and drain this off. Put the rabbit meats into the same pan and fry over a good fire, bestrew with a spoonful of flour, and moisten to their height with one-third of white wine, and two-thirds of stock (No. 194a); boil up the liquid, then transfer the stew into a saucepan to let cook slowly until partly done; strain the sauce, pare the meats and return them to the same saucepan with the bacon, a clove of garlic, a garnished bunch of parsley, and two dozen small onions browned in a pan; continue to boil all together. At the expiration of a quarter of an hour, put in fifteen to twenty fresh mushrooms, and seven or eight minutes later, dress the meats on a dish with the garnishings around, if there be too much sauce, reduce it; strain it over the stew, and surround with plain bread-crusts cut into triangles, and browned in butter.