Brown ragout, or jugged rabbit

(Recipe #100, page 100)

As noted above, when killing the rabbit reserve its blood in a dish with vinegar. Divide the meat into good-size pieces, including the heart, lungs, and liver. Place everything in a narrow bowl, covered halfway with vinegar that has been boiled with a few bay leaves and a generous amount of peppercorns and cloves.

To assure that the vinegar penetrates the meat, marinate it for three days, turning it daily. Then melt a knob of butter (for economy finely diced pork fat will do), brown a handful of finely chopped onions, stirring frequently, then lightly brown a heaping tablespoon of flour; add enough water to make gravy along with any necessary salt and the vinegar in which the meat was marinated. If that would make the gravy too sour hold back part of the vinegar.

Cook the meat until it can be pierced easily with a fork (but not too tender); without further cooking, stir in the reserved blood along with a tablespoon of pear syrup or sweetened apple butter, or lacking these a bit of sugar, to give the gravy a sweet-sour taste, with the spices adding zest. The gravy must have a nice consistency.

Serve with a small bowl of well boiled, steaming hot potatoes.

Translated by David Green.


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