½ pound fat salt pork, or ham.
1 cup good gravy.
Dripping or butter for frying.
1 onion, sliced.
Parsley, pepper, salt and browned flour.
1 glass of wine.
1 table-spoonful currant jelly.
Let the rabbit lie, after it is jointed, for half an hour in cold salt-and-water. Wipe dry, and fry to a fine brown with the onion. Have ready a tin pail, or the inner vessel of a farina-kettle; put in the bottom a layer of fat salt pork, cut into thin strips; then, one of rabbit, seasoning well with pepper, but scantily with salt. Sprinkle the fried onion over the rabbit, and proceed in this order until your meat is used up. Cover the vessel, and set in another of warm water. Bring slowly to a boil, and let it stand where it will cook steadily, but not fast, for three-quarters of an hour, if the rabbit be large. Take out the meat, arrange it on a dish, add the jelly, beaten up with the browned flour, to the gravy, then the wine. Boil up quickly and pour over the rabbit.
Do not fail to give this a trial.