Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some
vinegar. Heat 1 tablespoonful of dripping; add the slices of rabbit and 1 sliced onion, 2 bay−leaves, a few
peppercorns, 2 sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until
tender. Thicken the sauce with butter mixed with flour. Let cook and serve hot with apple compote.
