Two bay leaves.
Now cover, using a mixture of two parts vinegar and one part water. Set in a cool place for three days, turning the rabbit over every day, then put in a casserole dish or stewing pan and cook until tender. Thicken the gravy. Serve potato dumplings with this dish, or it may be eaten cold.
RABBIT PIE
Clean and prepare a pair of rabbits for cooking; cut into suitable pieces. Brown quickly in hot fat; lift to a baking dish and add one quart of hot water.
Two large onions, minced very fine,
Salt and pepper to taste.
Cook very slowly until tender, thicken the gravy and add one cupful of sour cream, then cover the top of the baking dish with mashed and seasoned sweet potatoes, one inch thick. Brush with syrup and dust lightly with cinnamon, and dot with bits of butter. Bake until slightly brown.
CUSTARD SAUCE
One cup of milk,