Cut a rabbit into small pieces, add an onion, minced, and a few bay leaves. Cook in enough water to cover it until tender.
For dressing, cut three or four slices of fat bacon into small dice and fry brown and crisp. Add a tablespoonful of browned flour, keep stirring to keep from burning; add a teaspoonful each of sugar and of salt, a tablespoonful of vinegar, and a few whole cloves. Next add the rabbit with the liquor in which it was boiled, and you have your hasenpfeffer.