Cut the rabbit into 6 or 8 portions.
Soak them for 1 hour in a bowl of water to which you have added a tablespoon of vinegar.
Wipe rabbit dry and throw away the water.
Slice the carrots, onions, and celery, the potatoes and turnips.
Lay half the vegetables in the bottom of the casserole.
Add the bacon and the jointed rabbit.
Put the rest of the.
chopped vegetables on top.
Now add the bay leaf, the thyme, and the bunch of parsley.
Season with the pepper but no salt (the bacon provides enough).
Pour on sufficient cold water almost to cover the vegetables.
Put a tight lid on top of the casserole and cook in a slow oven for 1 1/2 hours, or until the rabbit falls from the bone.
Throw away the thyme and parsley.
Stir up the stew, so that the potatoes will thicken the juice.
Fish out the pieces of rabbit and pile them in the center of a dish, with slices of the bacon around them.
Pour the cooking juice over all.
Sometimes the potatoes are omitted and the rabbit and bacon are smothered in a thick PARSLEY SAUCE.