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1 teaspoon cinnamon
1/2 teaspoon allspice
Put the disjointed rabbit in a crock and cover it with the vinegar combined with salt, pickling spices, peppercorns, and one onion. Let this stand in a cool place for 24 hours. Drain, put the meat in a pan, cover with boiling water, and simmer until tender, which will be about 1 1/2 hours. Remove meat and strain broth. Melt the fat in a skillet, blend in the flour, and add water, stirring constantly. Cook until thickened. Add the rabbit, the strained broth, cinnamon and allspice, and the remaining onion. Simmer for 1 hour. Serve the meat with the gravy.
If you’re short on vinegar substitute for the quart of vinegar 1 cup vinegar and 1 12-ounce can beer.
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