1 rabbit
2 tbsp. salt
1 tbsp. peppercorn
2 tbsp. fat
1 c. cold water
1/2 tsp. allspice
1 qt. vinegar
1 tbsp. pickling spices
2 lg. onions, sliced
2 tbsp. flour
1 tsp. cinnamon

Cut rabbit into serving portions, place in a crock and cover with vinegar combined with salt, spices, peppercorns, and 1 onion. Let stand in cool place for 24 hours. Drain, cover with boiling water and simmer until tender, about 1 1/2 hours. Remove meat and strain broth. Melt fat in a frying pan, blend in flour and add water, stirring constantly. Cook until thickened. Add rabbit, strained broth, cinnamon, allspice and remaining onion and simmer 1 hour. Serves 6.