Rabbit With Chestnut Puree - cooking recipe

Ingredients

2 young rabbits, whole
margarine or butter
1/2 c. diced celery
2 (11 oz.) cans chestnuts, drained
1 can chicken broth, condensed
1/2 c. cream
1 Tbsp. butter
paprika

Preparation

Roast rabbits until fork-tender in a low, uncovered, pan in a slow 325\u00b0 oven, seasoning only by brushing with melted butter.