Rabbit cut into pieces the size of an egg. Cut into pieces peeled carrots and turnips, stick cloves into the onion, wipe the pieces of rabbit meat is rolled in flour mixed with salt, fry lightly in heated butter and arrange with the prepared vegetables in a jar or in a fireproof container. In the middle put the onion. Add herbs, lemon peel, bay leaves, sage and black pepper, tied in a bag of gauze and cleaned mushrooms, pour broth, 3 tablespoons of rabbit blood and wine, capped with a tightly fitting lid and bake about 3 h in a low oven. When tender rabbit meat, spices bag is removed, the sauce, stirring well, possibly make broth, add the cooked balls and put the dish again for a few minutes in the oven. Serve with a sauce of currants. On the marbles: All solids finely and stir, add broth and wine, stir again, to make balls the size of a walnut and fry in butter, by occasional stirring. On the sauce: jelly redcurrant and port are heated slowly in a small vessel to The boiling.