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.