2 young rabbits, cut up
1/4 c. chopped parsley
1/4 c. oil and drippings
1 sliced onion
4 c. boiling water
2 tsp. salt
1/4 tsp. pepper
1/2 c. sliced celery
1/4 c. flour
3 med. potatoes, diced
1/2 c. cold water
3 med. carrots, diced

Brown rabbits in oil in Dutch oven. Add boiling water. Cover and simmer about 1 hour. Add vegetables and seasonings. Cook until vegetables are tender, about 20 to 25 minutes. Combine flour and cold water to form a paste and add to stew. Stir until slightly thickened.