|Brandy||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|White wine||1 Cup (16 tbs) (adjust quantity as needed)|
|Mixed herbs||1 Bunch (100 gm)|
|Sausage meat||1 Cup (16 tbs) (adjust quantity as needed)|
|Bacon slices/Green /mildly cured bacon||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Bone the rabbit completely: sort out the largest pieces of rabbit and put them aside to steep in brandy for 3 hours.
Chop the smaller pieces together with the liver, heart and lungs.
Meanwhile boil the bones in white wine with onions, carrots, a bunch of mixed herbs, salt and pepper.
Strain, and pick off any meat that may be sticking to the bones.
Add this to the chopped liver, etc., with an equal quantity of sausage meat, making a sort of stuffing.
Lay the slices of green bacon (or of fat mildly-cured bacon) in the bottom and along the sides of an earthenware dish.
Put in layers of the stuffing, and of the marinated pieces of rabbit mixed with strips of bacon.
Pour in the brandy marinade in which they were soaked.
Lay some more fat green bacon slices on the top, and cover very very tightly, sealing the dish with greaseproof paper or metal foil tied on with string, and a lid.
Bake in a moderate oven for 3 hours.
Then take out, and remove the top layer of bacon.
Pour in the stock from the bones, and allow to get cold.