1 onion, sliced.
Chopped parsley, pepper and salt.
A very little mace.
1 cup of milk or cream.
1 table-spoonful corn-starch or rice flour.
1 table-spoonful butter.
Joint the rabbit neatly and cut the pork into strips. Put on the rabbit to boil (when it has lain in salt-and-water half an hour) in the broth, which should be cold. Put in the pork with it, and stew, closely covered, and very gently, an hour, or, until tender, before adding the onion, seasoning and parsley. When you do this, take out the pieces of rabbit, put in a covered dish to keep warm and boil down the gravy very fast, for fifteen minutes. Take out the pork, then strain the gravy through your soup-strainer. Let it stand five or six minutes in a cold place that the fat may rise. Skim this off; return the gravy to the saucepan, and when it is almost on the boil, stir in the cream or milk in which the corn-starch has been dissolved. Stir until it thickens, put in the butter, then the pieces of rabbit and the pork. All must simmer together five minutes, but not boil. When it is smoking hot, lay the rabbit neatly on a dish, pour over the gravy, garnish with parsley and sliced lemons and serve.
Brown Fricassee of Rabbit, or “Jugged Rabbit.”
1 young but full-grown rabbit, or hare.