Cut the rabbit into joints and soak them in salted water for 2 hours. Dry well and put the rabbit joints into a casserole. Add the butter, sugar, onion stuck with cloves, allspice, peppercorns and nutmeg. Put on the lid and cook at 300°F/150°C/Gas Mark 2 for 3 hours. Cool and take the meat from the bones. Put the meat through the mincer twice and mix with the juices from the casserole, half the clarified butter and the Worcestershire sauce. Press into pots and cover with the remaining clarified butter.
© 1978 Mary Norwak estate. All rights reserved.