Potted Rabbit from The Complete Book of Home Preserving by Mary Norwak
Cut the rabbit into joints and soak them in salted water for 2 hours. Dry well and put the rabbit joints into a casserole. Add the butter, sugar, onion stuck with cloves, allspice, peppercorns and ...
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Ingredients
- 1 rabbit
- 2 teaspoons Worcestershire sauce
- 8 oz/225 g clarified butter
- Pinch of ground nutmeg
- 6 peppercorns
- 12 allspice berries
- 12 cloves
- 1 medium onion
- 1 sugar cube
- 2 oz/50 g butter
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