Dress rabbit. Wash thoroughly. Cut in pieces for serving. Soak
overnight in salted water. Drain. Parboil in salted water until tender.
If desired, a licorice leaf or small diced onion may be added. Drain.
Save broth. R$oll pieces of rabbit in flour. Brown in butter or cooking fat.
Make a brown sauce by nadding flour to broth. If desired, a dash
of vinegar may be added to the sauce.