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2 med. sized rabbits
1 med. sized onion (chopped)
3 med. sized potatoes
1/2 stick butter
1 sm. can green peas or green beans
4 med. sized carrots
1 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper

Place the rabbit in a stew pan, salt it and barely cover with water. Cook until tender. Wash potatoes and carrots thoroughly. Cook until done. When meat is tender, let cool, and remove meat from bones. Melt butter in skillet. Add meat, chopped onions and potatoes with salt and pepper. Cook for 5 minutes, stirring constantly. When well seasoned and mixed, place contents in a stew pot.

Measure the stock where the rabbit was boiled, and into each cupful stir 1 1/2 tablespoons of flour. Cut the carrots into 1 inch pieces and add them with the beans or peas and the Worcestershire sauce, and continue adding flour and water until the contents are covered. Make a thick pastry (like pie crust) to cover the contents. Place in a preheated oven at 350 degrees and bake until the crust is golden brown. Serve with tossed salad and dessert. Feeds 4 or 5 persons.

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