Evening Republican, Volume 15, Number 30, Rensselaer, Jasper County, 4 February 1911 — Jugged Rabbit. [ARTICLE]

Jugged Rabbit.

Cut into pieces, making four parts of the backbone from thighs to shoulders. Put two tablespoonfuls of but-| ter or pork drippings into a saucepan and when hot brown the meat in this, adding for flavor a small white onion or bunch of scallions and a clove of garllo. Have ready two, cupfuls of stock or gravy, and when the rabbit is browned put it into a stone jar together with the gravy, salt and pepper to season, four cloves, the juice of a lemon and one-half glass of sour wine. Set jar into a large saucepan and fill the latter with cold water almost to the level of the jar containing the Btew, which should be tightly closed. Bring the water to a boil and simmer for four hours. Then take up the meat and place on a hot platter, while the gravy may be poured into a saucepan and put over the fire. Thicken with a tablespoonful of butter rolled in a tablespoonful of flour and add a tablespoonful of mushroom catsup and two glasses of port wine. As soon as well heated, over the meat and serve with currant jelly and baked potatoes.