2 rabbits
5 large potatoes, cubed
1 lb. baby carrots, halved
4 stalks celery, chopped
2 onions, chopped
2 (8 oz.) cans of tomato sauce
2 tsp. salt
1/4 tsp. pepper
additional salt for boiling

Boil rabbits in salt water for 10 minutes. Remove rabbits and discard water. Again cover rabbits with salted water, and simmer until meat is tender. Retain 2 c. broth. Remove rabbit, drain, and cool. Remove meat from bone, and cut into bite-size pieces. In dutch oven, add broth, meat, vegetables, tomato sauce, salt, and pepper. Bring to boil, and simmer until vegetables are tender. Thicken with cornstarch and cold water mix.