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Gibelotte of Rabbits

Cut in twelve even pieces one fresh, well-cleaned rabbit, place in stone jar with a sliced onion, two branches parsley, a teaspoon salt, half teaspoon pepper and two gills good vinegar. Mix well, let marinade for two hours, lift up pieces and drain on a cloth. Finely chop one ounce larding pork, place in frying pan, and when thoroughly melted add three ounces salt pork cut in one-third-inch pieces, then brown until a nice golden colour. Take up pieces of bacon with skimmer and keep on a plate. Arrange rabbit pieces in pan, briskly cook for five minutes on each side, sprinkle over two tablespoons flour and stir well. Moisten up to height of pieces with one-third white wine, two-thirds white broth mix well and let boil for ten minutes. Take up pieces with fork, place in saucepan and strain sauce through Chinese strainer over rabbit. Gently brown twelve small white onions in frying pan with a tablespoon lard and add to rabbit with a bean garlic. Tie in a bunch two branches parsley, a branch chervil, sprig thyme, bay leaf, clove, and add to pan. Season with half teaspoon salt and two saltspoons pepper, add bacon, mix well, cover pan and let cook for ten minutes. Add six sliced, peeled, fresh mushrooms and cook for eight minutes. Take up bouquet and garlic, skim fat from surface, dress on a dish, arrange six heart-shaped bread croutons around and serve.