Jugged Hare

• 1 large or 2 small rabbits
• water
• vinegar or wine
• 1

Cut up the rabbit and lay in a jar. Cover with equal parts of water and either vinegar or wine; add the onion and spices. Allow this to soak two days, turning the meat at least once.

Remove the meat, and brown thoroughly in a mixture of oil and butter, turning it often. When it is well browned, cover gradually with the pickling sauce, as much as you want. Let it simmer for about half an