|Rabbits||4 Pound, cut up (2 Rabbits, 2 Pound Each)|
|Flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Sliced onion||1⁄4 Cup (4 tbs)|
|Fat/Salad oil||1⁄4 Cup (4 tbs)|
|Boiling water||2 1⁄4 Cup (36 tbs)|
Wash and dry the cleaned, cut up rabbits.
Roll in 1/4 c of the flour combined with the salt and the pepper.
Cook the sliced onions until tender in the fat in a Dutch oven or skillet.
Remove the onions, and brown the rabbit in the same fat.
Place the onions and the bouillon cubes which have been dissolved in 2 c boiling water over the rabbit.
Cover; and bake in a moderate oven of 350°F for 1 1/2 hrs or until tender.
Stir into the gravy the remaining 2 tablesp flour mixed with the remaining 1/4 c water.