To Serve Hassenpfeffer
Drain rabbit. Cover with water. Boil until tender. Remove meat
from broth. Cool. Strain broth. Put 2 tbsp flour and 2
tbsp cooking fat in frying pan. Add 1 tbsp brown sugar.
Cook, stirring constantly until well browned. Add 1 cp cold water.
Cook until thickened. Combine rabbit, strained broth, and the brown
sauce. Add 1 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp
cloves, 1 onion, chopped fine, and 1 lemon sliced thin. Cover and
simmer 1 hour.