Cut up two rabbits as before, and cook them as for sauté aux truffes
(No. 861); when done and nicely browned pour off as much butter as
possible and pour a quart of currie sauce (No. 46) over, add twenty
button onions, previously stewed in a little broth, and twenty pieces of
cooked streaky bacon cut in small diamonds, stand them over a slow fire
twenty minutes, keeping it stirred occasionally; then build the pieces
up in your dish, sauce over and serve with rice (No. 129) in a separate
dish; should the sauce be too thick moisten it with a drop of broth, but
it requires to be thick enough to adhere to the rabbit.