| How To Cook: |
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1. Sprinkle cut-up rabbit with 1 teaspoon salt and ¼ teaspoon pepper.
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2. Then heat butter or margarine in a saucepan and brown the pieces well on all sides.
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3. Add onion, cut into eighths, hot canned chicken broth, white wine, 1 teaspoon salt and ¾ teaspoon pepper and simmer (covered) for ¾ - 1 hour, or till tender.
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4. Remove the rabbit and onion and keep hot.
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5. Into the mixture left in the pan stir tomato sauce, sugar and flour blended with 2 tablespoons cold water.
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6. Cook till thickened.
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7. Replace the rabbit and onion, and add chopped parsley, then simmer, covered, till heated through.
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8. Arrange on a large hot dish and sprinkle with more parsley, if desired.
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9. Serve with Browned Potatoes.
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