Jugged Rabbits.
Skin, clean with care, and joint the rabbits as for fricassee. Lay thin slices of fat salt pork in the bottom of a stoneware jar; lay upon them pieces of rabbits; strew with minced onion and parsley; put in more pork and more rabbit, etc. Add a cup of your soup or other gravy. When all are in put on the cover of the jar, fitting closely, and set in a pot of warm water. Tie a piece of thick paper over the top of the jar to keep in the steam. Cook steadily two hours—longer should you find, upon opening the jar, that the meat is not tender. When it is done, dish the meat, strain the gravy into a saucepan, and set in cold water to throw up the fat. Take this off; add a little currant jelly, browned flour, wet with water, and a glass of claret. Boil one minute and pour over the meat.