1 rabbit
Vinegar and water
1 sliced onion
Butter
3 cloves
1 bay leaf
1 c. thick sour cream
Salt and pepper

Disjoint rabbit, wash and place in crock or jar with enough vinegar and water in equal parts to cover. Add onion, a few cloves, bay leaf, salt and pepper to taste. Let the meat soak for two days. Then wipe dry and brown in hot butter, turning frequently. Slowly add some of the solution used for soaking the meat to the depth of 1/4 of an inch, cover tightly and let simmer until done.