Rabbit Fricassee

Cut the rabbit into serving pieces and dust with flour. Heat butter in a skillet with a tight-fitting lid, add rabbit pieces, and sprinkle with salt and pepper. Fry until nicely browned on all sides.

Now stir in onion and cook for a few minutes. Next, pour in the wine. Tie Lemon rind, parsley, celery, and bay leaf in a little cheesecloth and drop into the skillet. Cover and simmer gently until meat is tender - takes about 1 hour.

Lift rabbit onto a hot serving platter. Discard seasoning bag. Work flour and butter together until well blended, then add to liquid, and cook, stirring constantly, until sauce bubbles.

Pour over rabbit and sprinkle top with chopped parsley.

Recipe Source: "American Heritage Cookbook"