From 1922:
Take 1 nice rabbit, 4 rashers of bacon (cut in halves), 1 chopped onion, chopped parsley, salt, pepper, half to three-quarters pint of milk, 2oz. breadcrumbs. Cover a deep piedish with crumbs seasoned with salt, pepper, parsley, and onion. Flour the pieces of rabbit and arrange in layers with seasonings. Cover with the bacon rashers, pour in the milk, and bake slowly for 1 ½ to 2 hours.