Recipe by Kristen Sullivan

This sauce (more like an (au jus) is a wonderful complement to roasted rabbit.

• 1/2 onion, sliced
• 1-2 Tbsp butter
• 11/2 cup red wine vinegar/li>
• 1/4 tsp salt
• 1/2 tsp ginger
• 1/2 tsp camomille
• 1/4 tsp pepper
• 1 1/2 tsp sugar

Fry onions in butter. In a saucepan put all ingredients in and boil down to a "thick au jus"

Source: [The Good Housewfe's Jewell, Thomas Dawson]: A sauce for a Conie. Cut Onions in rundels and frie them in butter, then put to them wine Vineger, salt, ginger, camomill and pepper, and a little suger, and let it boyle till it be good and fast, then serve it upon the conie.

Source [Le Menagier de Paris]: SAUCE FOR RABBIT OR FOR RIVER-BIRD OR FOR WOOD-DOVE. Fry onions in good oil, or mince them and put to cook in the dripping-pan with beef drippings, and do not add verjuice nor vinegar until boiling: and then add half verjuice half wine and a little vinegar, and pass the spices. Then take half wine half verjuice and a little vinegar, and put all in the dripping pan under the rabbit, dove or river-bird; and when they are cooked, boil the sauce, and have some bits of toasted bread and put in with the bird.

© Copyright 2008 Kristen Sullivan