1 rabbit
1 chopped onion
2 tbsp. sugar
1 bay leaf
Salt and pepper to taste
1/2 qt. vinegar
1/2 qt. cold water
3 tbsp. fat
3 tbsp. flour

Wash and cut rabbit into serving pieces. Pace in crock with sugar, onion, bay leaf, and salt and pepper. Cover with mixture of water and vinegar. Let stand in cool place for 2 to 3 days. To cook, place this mixture in kettle and cook until tender; remove from liquid. Brown flour in fat. Add strained liquid in which rabbit was cooked. Boil down until thick and serve over rabbit. Soaking mixture may be used with deer or wild duck, then cooked in your favorite way.