1 Jack rabbit, dressed
1 Quart of vinigar
2 Large Onions
1 Tablespoon salt
1 Teaspoon pepper
1 Tablespoon mustard seed
8 Whole Cloves
6 Bay Leaves
Quarter cup flour
Half cup fat
1 Cup hot water
1 tablespoon sugar
with Potato Dumplings
Wash rabbit and cut into pieces for serving, if bloody, place in earthen crock, cover with cold water and let stand for three hours. Drain, then meat with marinade of vinigar, onion and seasonings, and leave in cold place for three days, turning meat several times each day. Remove meat, dry and dredge in flour, saute' in fat until well browned. Strain vinigar mixture, dilute with hot water, add sugar and pour over rabbit meat. Bring to the boil, cover and simmer about one hour, or until meat is tender. Remove rabbit meat to hot serving dish, strain vinegar gravy and thicken, if necessary, with paste of flour and water. Pour gravy over meat and serve with potato dumplings.