From 1922:

Take one good-sized rabbit, wash and wipe it, and divide into joints; lard the legs and breast with strips of bacon fat and fry in an earthenware casserole containing butter, sliced onions and bacon cut into cubes. When a nice light brown color season with salt and pepper and besprinkle with 1 heaped teaspoonful of flour. Stir over the fire until the flour has acquired a chestnut tint, then moisten with 1 glassful of white wine, add parsley and thyme and 1 pint of stock. Boil up, place the lid on the pan and cook in the oven or over a slow fire until the meat is quite tender. Remove any scum from the surface of the stew and serve in the casserole.