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Jugged Rabbits Article

Jugged Rabbits

from: Recipes-Exchange




Ingredients

* 2 Rabbits
* 1/2 lb. Pickled Pork
* 1 Onion
* 1 fagot of Herbs
* 1 pint Gravy
* 1/2 oz. Flour
* 1 tbsp Red Currant Jelly

Time: Two Hours


Preparation

Wash and joint up the rabbits and cut the pork into slices; lay some of the pork over the bottom of a baking jar, and on this some joints of rabbit; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns.

Cover down closely, stand in a moderate oven, and cook for two hours. Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve.