Rabbit
Vinegar
Onion
B ay leaf
Peppercorns
Salt

Cut rabbit into pieces as for frying. Place them in a crock or large bowl. Cover with equal parts vinegar and water, and for each rabbit, add a sliced onion, a bay leaf and a few peppercorns, and one teaspoon salt. Let rabbit soak for 2 days, turning once or twice. Place plate or lid on top to keep rabbit well under brine. Remove rabbits and dry well. Dip pieces in flour and sear in hot fat until browned on all sides. Pour on vinegar solution to depth of 1/4 inch. Cover and simmer slowly 2 hours. Remove to hot platter and make gravy by thickening liquid with flour and adding milk.