Conill Amb Prunes Ipinyons

• 1 rabbit neatly jointed
• 6 tablespoons of olive oil
• 1 large onion

Cover the bottom of a large pan with oil and fry the rabbit joints, browning them. Hash the onion very fine. Remove the browned rabbit joints and simmer the onion in the same oil; add salt, pepper and the crushed tomatoes and cook on a very low heat for ½ an hour.

Put the rabbit back in the pan, add thyme, the bayleaf, and cook in this for 1½ hours, either on top of the stove, covered,