PREPARING THE RABBIT 218 
Roast Ragsit AND ONIONS- 
A layer of onions should be placed in the 
bottom of the pan, then a layer of finely cut 
meat, then another layer of onions and so on 
until the pan is filled. A double roaster will 
be found to be the best. No water is neces- 
sary as it is furnished by the onions. 
While only a few of the many excellent 
recipes for preparing the domesticated rabbit 
have been given, they serve to give an idea 
as to the multitude of uses to which the 
rabbit may be put in the kitchen. The meat 
of the rabbit will be found to be economical 
and at the top of the list in nutritive value. 
