Cut the rabbit into eight serving pieces (two forelegs,
two rib sections, two backs, and two hind legs)
Simmer
giblets in saucepan with 2 cups of water
Slice salt pork
and dice it with a chopper
Brown the diced pieces in a
Dutch oven or casserole over medium heat; remove the
pieces and save.
Brown the rabbit pieces in the pork fat in the Dutch
oven, taking care to avoid spattering fat
This will take
10 to 15 minutes
Add the giblet liquid; cover and sim-
mer for 35 to 40 minutes.
Meanwhile prepare gravy thickening
In a heavy skillet,
over medium heat, toast the flour until it resembles
cocoa powder, stirring constantly to prevent burning
