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When the onions are well browned, put them in a large pot, large enough for all the potatoes you wish to cook, adding pepper, salt, and a coffee-spoonful of sweet herbs dried and mixed, which in England replace the thyme and bay-leaves used in Belgium. Add sufficient water to cook the potatoes and your slices of bacon. Cook till tender.
Roll a nut of butter in flour and add little by little the liquor you have from the meat, then a coffee-spoonful of meat extract and two lumps of sugar. This sauce ought to be quite thick. Fry the pieces of rabbit, adding three onions, two medium potatoes, half a glass of beer, a little water or stock, pepper and salt.
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