lb. Pickled Pork .
fagot of Herbs ....
pint Gravy .....
oz. Flour .....
tablespoonful Red Currant Jelly
Total Cost - 1s. 4½d. Time - Two Hours.
Wash and joint up the rabbits and cut the pork into slices; lay some of the pork over the bottom of a baking jar, and on this some joints of rabbit; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns. Cover down closely, stand in a moderate oven, and cook for two hours. Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve.