|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Onion||1 , sliced|
|Dry mustard||1 Tablespoon|
|Rabbits||2 , disjointed|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Bacon fat||2 Tablespoon (Clear One)|
Mix vinegar, onion, mustard, salt, and pepper.
Pour over pieces of rabbit in large bowl.
Let stand for 1 hour, turning rabbit occasionally.
Refrigerate for several hours.
Mix 1 cup flour with nutmeg and sugar in paper bag.
Add rabbit, a few pieces at a time.
Shake well to coat rabbit with flour.
Brown rabbit in hot bacon fat in large iron skillet.
Remove rabbit; pour off all but 1/2 cup fat.
Stir in 1/2 cup flour.
Gradually stir in 3 cups boiling water.
Cook over low heat, stirring constantly, until thickened.
Arrange pieces of rabbit in gravy; cover and simmer on top of range or in preheated very slow oven (250°F.) until tender, 1 1/2 to 2 hours.