Page:Care and Management of Rabbits.djvu/229

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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 necessary 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.