Cut rabbit into pieces, salt and pepper. Dredge with flour and fry in fat until the meat is crusty golden brown.

Make a brown gravy by adding 2 heaping tablespoons of flour to the fat in which the rabbit has been fried. Add water and stir until smooth and creamy. Add 1 tablespoon vinegar, 1/2 of 14 oz. bottle of catsup, 2 bay leaves, dash of red pepper, 1 medium onion.

Place the meat in the gravy, cover and simmer until tender, then serve.