1 1/2 c cider vinegar
1 onion, sliced
1 tb dry mustard
2 ts salt
1/2 ts pepper
2 rabbits, cut into serving
-pieces
1 1/2 c all-purpose flour
1/4 ts ground nutmeg
1 ts sugar
1 clear bacon fat

Combine onion, mustard, vinegar, salt and pepper. Drop in rabbit pieces,
covering pieces completely. Let stand for one hour, turning rabbit
occasionally.

Mix 1 cup of flour wiht nutmeg and sugar in a paper bag. Drain rabbit
pieces then put a few pieces at a time in the bag and shake well. Put
enough bacon fat in a skillet to brown rabbit pieces.

When all have been browned, remove meat and pour off all but 1/2 cup fat.
Stir in 1/2 cup of flour. Gradually stir in 3 cups of boiling water.
Simmer, stirring constantly till thickened. Arrange rabbit pieces in
gravy; cover and simmer for 1 1/2 to 2 hours.

1 HUNT, David, ed.
ISBN 0-7858-0707-1

MM Format by John Hartman Indianapolis, IN

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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000