1 or 2 rabbits, depending on size
1/2 tsp. salt
Fresh, ground pepper to taste
1/2 tsp. thyme
2 or 3 lg. bay leaves
5 slices bacon, cut into strips
1 c. water
1 c. seasoned bread crumbs

Clean and cut rabbits into serving size pieces. Soak young rabbits 1 to 2 hours, in salt water, 12 to 18 hours for older rabbits, 1 teaspoon salt per quart of water. After soaking, warp meat in damp cloth and store overnight in cold place. Butter a casserole dish large enough to hold pieces. Put in a layer of rabbit, sprinkle with salt, pepper and thyme and add bay leaves. Add a layer of bacon pieces. Repeat until all ingredients are used up. Pour water over casserole, cover and bake at 350 degrees for 1 to 2 hours, until rabbit is tender. Remove cover and sprinkle seasoned bread crumbs over rabbit. Bake 30 minutes longer and serve with broccoli, rye bread and assorted garden vegetables.