Rabbit Recipe

Take a medium-sized rabbit, and have it prepared and cut into joints. Put
the pieces to soak for forty-eight hours in vinegar, enough to cover
them, with a sprinkle of fresh thyme in it and a small onion sliced
finely. After forty-eight hours, put one-quarter pound of fat bacon,
sliced, in a pan to melt, and when it has melted, take out any bits that
remain, and add to the melted bacon a bit of butter as big as an egg,
which let melt till it froths; secondly, sprinkle in a dessert-spoonful
of flour. Stir it over the fire, mixing well till the sauce becomes
brown, and then put in your marinaded pieces of rabbit. Add pepper and
salt and cook till each piece is well colored on each side. When they are
well colored, add then the bunch of thyme, the sliced onion and half the
vinegar that you used for soaking; three bay-leaves, one dozen dried and
dry prunes, five lumps of sugar, half a pint of water. Cover closely and
let it simmer for two hours and a half.
[_A Belgian at Droitwich_.]

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