Sour Rabbit

From 1913:

Stew two rabbits until half done, then pour off the liquor and add vinegar and half water, enough to half cover the meat, a teaspoon of whole allspice and one of whole black peppers, a few bay leaves and a couple of sliced onions.
Cook until the meat is tender, add salt to taste.
Put away in a stone jar.
This keeps finely in the winter.