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RABBIT STEW 
1 lg. or 2 sm. rabbits, cut in serving pieces
1 c. potatoes, cut in strips
1/2 c. carrots, cut in strips
Water
1/4 c. parsley, chopped
2 tsp. sat
3 tbsp. butter
1/2 c. celery, cut in strips
1 med. onion, sliced
1 (8 oz.) can tomato sauce
Salt to taste

Cover rabbit with cool water to which 1 teaspoon of salt has been added. Let boil 10 minutes. Discard water. Cover rabbit again with cool water and add 1 teaspoon salt. Simmer until rabbit is tender. Remove pieces and drain. Set 2 cups of broth aside. When cool, bone rabbit and cut into 1 inch pieces. Melt butter in deep skillet and add vegetables. Cover and cook 15 minutes. Add rabbit broth and tomato sauce. Bring this mixture to a boil and add rabbit pieces, parsley, and salt. Thicken with flour and water paste and cook 15 minutes. Serves 3-4.
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