JUGGED RABBIT
A TASTY DISH. Cut a rabbit in neat joints and place in a deep casserole or jar. Add salt, pepper, nutmeg, 2 sliced onions, 3 cloves, 3 bay-leaves, and sprig of thyme. Pour over i glass white wine and -J glass red wine. Allow rabbit to soak in this for 5 or 6 hours. Drain and fry the joints in 1 tablespoon butter, dredge with flour, and fry until well browned. Add about -i pint slock, the liquor in which the rabbit was soaked, a little more red wine if necessary; bring to boil and add 4oz. shredded and fried bacon. Simmer for about 11 hours, then dish up or serve in the dish in which it was cooked with small glazed onions, forcemeat balls, and small croutons of fried bread. Serve with red-currant jelly.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19411025.2.3.4
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Wairarapa Times-Age, 25 October 1941, Page 2
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137JUGGED RABBIT Wairarapa Times-Age, 25 October 1941, Page 2
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