World Famous Recipes

JUGGED RABBITS

2 Rabbits—1s.

1/2 lb. Pickled Pork—3d.

1 Onion

1 fagot of Herbs—1/2d.

1 pint Gravy

1/2 oz. Flour

1 tablespoonful Red Currant Jelly—1d.

Total Cost—1s. 41/2 d.

Time—Two Hours

Wash and joint up the rabbits and cut the pork into slices; lay some of the pork over the bottom of a baking jar, and on this some joints of rabbit; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns. Cover down closely, stand in a moderate oven, and cook for two hours. Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve.

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