Jugged Rabbit.
- 1 full-grown but tender rabbit or hare.
- ½ lb. corned ham.
- 1 cup of good gravy, saved from yesterday’s roast.
- Dripping for frying.
- 1 onion, sliced.
- Juice of 1 lemon.
- 1 tablespoonful currant jelly.
- Parsley, pepper and salt, and browned flour.
Joint the rabbit, and lay for an hour in salted water. Wipe dry and fry in the dripping, with the onion, until brown. Put in the bottom of a tin pail, or farina-kettle, a layer of salt pork cut into strips; upon this one of rabbit. Sprinkle with pepper and a little salt. Scatter fried onion over the rabbit and proceed in this order until your meat is used up. Pour in the gravy; cover the vessel, and set it in another of cold water. Bring gradually to a boil and stew steadily one hour, or until tender. Arrange the meat upon a dish; strain the gravy, thicken with browned flour wet up with cold water; boil up once; stir in the jelly and lemon-juice, heat to boiling, and pour over the rabbit. If you have no gravy, use a little butter and water instead.