immediately or it may be salted down in barrels 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 domesticated 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 Rabbit
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.
