Rabbit à la Bordelaise
Cut a rabbit into joints, cover with vinegar, chop finely two small onions, thyme, pepper, and salt, and a little grated nutmeg; let all soak for twenty-four hours.
Take out the joints and brown gently in a little dripping; when all are nicely browned take one cupful of the marmalade and stew till tender one and a half to two hours. When ready, strain off the sauce, thicken nicely with flour, dish the rabbit, and pour over the sauce.