Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 169

Cut the rabbit and then place in a china bowl and add

One cupful of chopped onions,

One bunch of potherbs,

One teaspoonful of sweet marjoram,

Six cloves,

Five allspice,

Two bay leaves.

Now cover, using a mixture of two parts vinegar and one part water. Set in a cool place for three days, turning the rabbit over every day, then put in a casserole dish or stewing pan and cook until tender. Thicken the gravy. Serve potato dumplings with this dish, or it may be eaten cold.