French Stewed Rabbits.

Just 4 u

Skin and clean the rabbits; cut into pieces at the joints; season well. Heat 2 tablespoonfuls of drippings in a
stew−pan; add the rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay−leaf, 2 sprigs of parsley and
thyme. Let all brown a few minutes; then add 1 cup of hot water and cook slowly until tender. Thicken the
sauce with flour and butter; add a glass of claret; boil up and serve.