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RABBIT STEW 
1 (2 1/2 to 3 lb.) rabbit, cut up
6 peeled, sm. white onions
1 1/2 c. diced celery
4 1/2 tsp. salt
1/8 tsp. pepper
2 qts. boiling water
2 c. diced carrots
2 c. diced potatoes
1/2 c. flour
3/4 c. cold water
1 tbsp. chopped parsley

Wash and dry cleaned rabbit. Place in kettle with next 6 ingredients. Cover; simmer 2 hours or until rabbit is tender. Add potatoes; blend flour and water. Stir into stew. Cook until thickened and add parsley.
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