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Rabbit, Jugged

Melt one ounce of butter or good dripping. Wash a rabbit, cut it into small neat joints, and slice two onions; fry both together for six or seven minutes, then put the rabbit and onions in a jar. Add a quarter of a pint of claret, a pint of stock, twelve pepper-corns, and half a tea-spoonful of salt; tie the jar down tightly, and bake for two hours. Strain off the gravy into a saucepan, mix a dessert-spoonful of flour with a table-spoonful of cold stock or water, add it to the gravy with a tea-spoonful of red currant jelly, and stir over the fire for three or four minutes until the whole thickens. Arrange the pieces of rabbit neatly on a hot dish, pour some of the gravy over them. Have ready some forcemeat balls very hot, arrange them round the edge of the dish, and serve immediately, with red-currant jelly as accompaniment, and the remainder of the gravy in a sauce-boat. Probable cost, 2s. to 2s. 6d.