2 or 3 mature rabbits or squirrels (dressed)
6 med. carrots (cut into chunks)
1 lg. onion (thick sliced)
1 tbsp. salt
2 tsp. coarse ground black pepper
1 bay leaf
1 tsp. thyme
2 qts. boiling water
4 tbsp. butter
4 tbsp. flour
2 c. stock

Cut rabbits or squirrels into serving pieces and place in stew pot or Dutch oven. Add carrots, onion, bay leaf, thyme, salt and pepper. Cover with boiling water. Bring back to a boil, reduce heat. Cover and simmer until meat is tender. Remove meat, set aside. Drain off 2 cups of the stock.

In a skillet or saucepan melt butter over low heat. Remove from burner. Stir flour into butter until thoroughly combined and the consistency of paste. Stir in the 2 cups of stock until smooth. Return to medium high heat and cook stirring constantly to boiling. Continue cooking until thickened (about 1 minute). Pour over meat.