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Jugged Rabbit

Clean a rabbit, disjoint it and cut the body into four pieces. Cut one-half pound of lean salt pork into small pieces, put them in a stewpan with one ounce of butter, and toss it over the fire until the butter has melted; then put in the pieces of rabbit, and fry them until lightly browned. Sprinkle over one tablespoonful of flour, pour in one-half pint each of claret and broth, add eight or ten small onions, a bunch of sweet herbs, a clove of garlic, and two or three cloves, and place the stewpan over the fire until the contents boil; then move it to the side, and allow them to simmer gently until the rabbit is tender. When cooked, place the pieces of rabbit on a hot dish, arrange the onions round them, strain the cooking liquor through a fine hair-sieve, and serve.