PREPARING THE RABBIT 209 
immediately or it may be salted down in bar- 
rels as pork, or it may be canned successfully 
and then served when needed. 
Where one has a hutch full of rabbits in 
the back yard, however, there is no need of 
canning the meat as there will generally be a 
plentiful supply on hand at all times, if the 
fancier regulates his litters properly. 
The following recipes will set the domes- 
ticated rabbit off to its best advantage and will 
help the busy housewife to solve that ever- 
present problem: “What can I serve that’s 
different?” 
Roast RaBsBit 
Fill the rabbit with a dressing made of 
bread crumbs, seasoned with salt, pepper, 
butter, sage and oysters, moistened with hot 
water. It should then be sewed up after having 
fastened the legs down to the sides, sprinkled 
with salt and placed in a roaster. Place some 
bits of butter or fresh pork on it, add a little 
water. Use a medium hot oven and bake from 
two to four hours. 
