Rolled up rabbit with raw ham

Preparation:

Preparation: Bone the saddle of rabbit, wash it, dry it, sprinkle it with salt and pepper and moisten it with a few spoonfuls of Porto, then roll it up and leave it to rest in a cool place. Wash the spinach, boil them in a saucepan with a little salted water, drain them, chop them and brown them in a pan with a little butter. Remove them from the heat and mix 2 tablespoons of flour, salt, pepper, nutmeg, 1 egg yolk and the grated Gruyere. Mince the veal with the ham and sausage, collect the resulting mixture in a bowl and mix 1 whole egg and 1 egg white, 2 tablespoons of flour, 2 tablespoons of Port wine, salt and pepper. Unroll the saddle of rabbit, cover it evenly with the spinach and place the meat mixture in the centre. Close the saddle around the filling, sew the edges together with kitchen thread and brown it in a saucepan with oil and butter, over high heat for 5 minutes, then cook it for 2 hours over low heat in a covered container, basting it occasionally with a little of broth. Serve it still hot, sliced.