Rabbit Pie II
3 tbsp butter
2 tbsp finely chopped onion
2 tbsp minced parsley
1 1/2 tbsp flour to each cup liquid
dash of Tabasco
1 - Cut the rabbit into two or three pieces, place in a saucepan, and barely cover with water.
2 - Cover the pan and simmer until tender.
3 - Add salt to season when partially cooked.
4 - Drain and measure the liquid, remove the meat from the bones, keeping it in large pieces.
5 - Heat butter in a skillet, add the onion and minced parsley.
6 - Cook about 5 minutes stirring constantly.
7 - Add the flour and mix well in the skillet with the onion.
8 - Add the liquid and stir until mixture thickens.
9 - Add more salt if needed and the tabasco.
10 - Mix well with rabbit meat and pour into a baking dish.
11 - Cover with pastry and bake in moderate oven (350 degrees F.) for 35 minutes.