Toss the rabbit pieces in the flour. Melt the butter in a frying pan, add the rabbit pieces and fry them over a medium heat for about 10 minutes, or until the flesh is firm. Then add the chopped vegetables and seasonings, including a pinch of mixed spices and salt to taste. Cook for another 10 minutes, then add the red wine and the stock. Cover the pan and cook for 30 minutes over a low heat, or until the rabbit is tender.
Put the rabbit pieces into another pan and strain the cooking liquid over them, pressing the vegetables with a wooden spoon to extract all the juices. Pound the capers and anchovies together in a mortar and mix them with the strained cooking liquid. Simmer it for a few more minutes, then arrange the rabbit in a warmed serving dish with the sauce and garnish with croutons, if wished.
