2 - rabbits, cut up
3 - cups vinegar
3 - cups water
1 - large onion, sliced
1/4 - teaspoon red pepper
1/2 - teaspoon ginger
1 - teaspoon salt
1/4 - teaspoon cloves
2 - slices lemon
2 - Tablespoons butter
2 - Tablespoons all-purpose flour

• Skin and clean the rabbits. 
• Cut in pieces, place in a large bowl, cover with vinegar and water. 
• Let stand a day or two, adding sliced onion, red pepper, ginger, salt, and cloves.
• On the third day, place the rabbit in a stockpot and cover with fresh water, add the lemon slices. (Lemon keeps the flesh white.) 
• Boil 60 minutes or until the meat is tender. Remove from the kettle.
• Dip the pieces of rabbit lightly in flour and dry in hot fat, browning quickly. 
• Cover and steam gently until thoroughly cooked.