|Young rabbit||1 , 4 months old at the most|
|Lean green bacon/Mildly cured||5 Ounce|
|White wine||2 Cup (32 tbs)|
|Stock||2 Cup (32 tbs)|
|Mixed herbs||1 Bunch (100 gm)|
Cut the rabbit up into convenient pieces, and fry these in 4 tablespoonfuls of butter together with the green bacon, which has been soaked to remove the salt.
Add some pepper.
When all is nicely browned, stir in the flour and allow it to turn golden.
Moisten with white wine and stock, add the sliced mushrooms, the bunch of mixed herbs, some small potatoes (or coarsely diced potatoes) and finallyâ€”if you likeâ€”the brandy.
Cover, and simmer over a moderate heat for 30 to 45 minutes.
(Cooking time depends on the quality of the rabbit and the potatoes.) In another frying-pan, brown the onions in the rest of the butter.
Twenty minutes before serving, add them to the other ingredients of the gibelotte.