Rabbit Stew - cooking recipe

Ingredients

1 rabbit, cleaned and disjointed
3 c. beef broth (dissolve 2 beef bouillon cubes in 3 c. boiling water)
1 carrot, cut up
2 stalks celery, cut up
1 medium sized onion, quartered
1/2 c. tomato sauce, or 1/2 c. strained stewed tomatoes
1 to 2 tsp. Worcestershire sauce

Preparation

Cover
rabbit pieces with cold salted water in a saucepan (2 to\t3
tablespoons of salt to 6 to 8 cups water).
Let stand about 1 hour.