This dish is reminiscent of German cookery, where we find a special liking for sweet sauces or garnishes with meat, poultry or game. The rabbit is cut into neat joints, put in an earthenware vessel, and covered with a marinade consisting of ⅔ of red wine and ⅓ of vinegar, salt, peppercorns, 1 or 2 bayleaves, thyme, marjoram, fennel and other aromatic herbs. It should stand in this for 24 hours. Remove the pieces of rabbit from the marinade, dry them carefully, and brown to a light colour in butter. Add 1 tablespoon of flour, and mix well with the butter. Season highly with salt and pepper. Cover with red wine, and add 1 lb. of prunes, previously soaked in cold water for 12 hours. Bring to the boil and simmer till the meat and prunes are quite tender. Just before serving, add 1 tablespoon of gooseberry jam.