Smothered rabbits
Skin and clean a pair of rabbits; lay in a covered roaster; pour a cup of boiling water over them and cook, covered, until tender. Baste five or six times with a mixture of butter and water mixed with a teaspoonful of onion juice. When the rabbits are done transfer to a platter and keep hot, while you thicken the gravy in the pan with a tablespoonful of browned flour rubbed up with one of butter. Cook one minute, add two teaspoonfuls of vinegar, a saltspoonful of paprika and a generous teaspoonful of made mustard. Boil up once, pour over the rabbits and leave, covered, over hot water five minutes before serving.