Skin, clean, and joint a full-grown rabbit, or hare. Cut the back into two pieces, and sever every joint. Fry a sliced onion to a pale brown in hot dripping, put in the meat, peppered, salted, and floured, and cook for ten minutes, fast, turning often. Put into the bottom of an agate-iron saucepan a layer of chopped fat salt pork, sprinkle with onion, parsley, and paprica. Upon this lay the pieces of hare and cover with another layer of chopped pork and onion. A few bits of fresh tomato would not be amiss. Pour in a cupful of cold, weak stock in which a stalk of celery has been boiled, then removed.

Fit on a tight top, set in a vessel of cold water, and bring slowly to a boil. Keep this up for three hours, or until the meat is tender. Dish the pieces of rabbit, thicken the gravy with browned flour ; add a tablespoonful of currant jelly and one of lemon-juice, simmer one minute, pour in a glass of sherry and turn all upon the meat.

Garnish with triangles of fried hominy, serving a bit with each portion of hare. This is an English dish and good.