Jugged Rabbits
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Archive recipe
A historic Australian dish of rabbits, pickled pork, onion, fagot of herbs and gravy. Adapted from Jugged Rabbits, from The Art of Living in Australia (1893).
Adapted from Jugged Rabbits, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/jugged-rabbits.md.
The dish
2 of 7 items checked
archive.org
2 of 7 items checked · 5 aisles
Wash and joint up the rabbits and cut the pork into slices
Lay some of the pork over the bottom of a baking jar, and on this some joints of rabbit
Continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns
Cover down closely, stand in a moderate oven, and cook for two hours
Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly
Flavour to taste, pour it over the rabbits, and serve
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)