This was my grandmother's recipe. No it was not domestic, she would shoot it, skin it and cook it. She was from Braxton County, WV and a farm woman.
1 three pound rabbit, cut up
2 small onions, chopped
1 bay leaf
1/2 cup chopped celery
2 teaspoons salt
2 cups diced carrots
4 potatoes, cut up
1/4 cup flour
1/2 cup water
1 Tablespoon chopped parsley
- Place rabbit in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours.
- Add chopped carrots and potatoes and continue cooking until vegetables are done.
- In a small bowl add flour and water, stir until well blended. Stir flour mixture into broth.
- Add chopped parsley and serve.