Fried Rabbit.

Freeze or soak in salt water over night; cut off all the fat. Boil tender, changing the water once or twice. Dip in a batter and fry in hot butter and lard mixed.

Stewed Rabbit.

Dress and freeze or lay in salt water over night, boil until tender, season with butter, and make dumplings, same as biscuit dough; roll, cut in pieces and drop them in; thicken gravy with a little flour and milk.

Rabbit Smothered in Onions.

Parboil the rabbit, salt, pepper, and roll in flour. Put in pot alternately a layer of rabbit and a layer of onions. Let simmer slowly until done.