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| 2 | Jack rabbits -or |
| 4 | Cottontails |
| 1 | Celery stalk diced |
| 1 | Lg. onion, diced |
| | salt |
| | pepper |
| 1 Packung | Prepared biscuits |
| | Reserved stock |
| | Chicken Bouillon |
| 1 | Medium onion, diced |
| | Celery (from above stalk) |
| | flour |
| | salt |
| | pepper |
| | sage |
| | poultry seasoning |
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Soak rabbits in salt water in refrigerator overnight. Dry, cut up and stew rabbits with celery and onions for 2-3 hours. Add salt and pepper to taste, then strip meat from bones and put in 26-inch pie pan, add stock or gravy for moisture. Cover with biscuits. Bake at 350 degrees for 1 hour.
For gravy, take reserved stock, add bouillon, onions and celery. Bring to a boil. Strain. Mix flour with an equal amount of water, add sauce to thickening. Season to taste with spices.
Wy
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