Cover the rabbits with the cider in a pan; if this doesn’t cover them, make up the difference with water. Add the carrots, onion, salt and pepper, thyme, nutmeg, and cloves. Bring to a boil and simmer until the meat is tender—about 2 hours.
Remove the meat from the bones and chop into small pieces. Strain the stock. Add the tablespoon of vinegar, and the Tabasco sauce, and reduce by boi