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Classic
Cook Books
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page 84
Take a small hare or large rabbit that has been hanging for at least two days,
and after it has been skinned, and the insides removed, wash well in cold water.
Cut in quarters and put in a deep dish, covering it well with the vinegar,
sugar, salt, and so on, mixed with water. Add the spices also, and a quarter of
a cupful of mirin sauce. Cover up well, and let it pickle in a cool place for
two or three days; then remove it from the liquid and cut in small pieces. Have
ready the fat pork cut in small pieces, and fry. Toss in the hare, and brown.
Now have ready a covered China cook dish or casserole, and place in it the hare
and pork, adding the syou sauce, a pinch of salt, pinch of the spices, and the
quarter cupful of mirin sauce. Cover up tightly, and cook in a slow oven for one
hour. Then prepare a dozen large red plums, removing the stones, and add them.
Dissolve one teaspoonful of Kanton (Japanese gelatine) and mix with the gravy,
taking care not to break the
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