Cut the rabbit into joints.
Put them in a stewpan with the onions sliced and the water.
Stew very gently for three hours.
Then strain the stock and remove the fat.
Put it into a clean stewpan and add a thickening of flour, taking one ounce of flour to every pint of soup.
Stir and cook well.
Add the milk or cream and boil it in the soup.
Season with pepper and salt to taste, and serve with fried or toasted bread.
It is an improvement to this soup to cook a ham-bone with the rabbit, or a slice of lean pork.