Jack'S Rabbit Stew - cooking recipe

Ingredients

1 large rabbit
6 medium potatoes
1 small bundle carrots
1/2 bundle celery
1 medium onion
1 (6 oz.) can tomato paste
1 (32 oz.) can tomatoes
1 (12 oz.) can whole kernel corn
1 (16 oz.) can English peas

Preparation

Cut rabbit into pieces. Boil until tender.
Pull meat from bone.
Cut meat into small pieces (save water that rabbit was boiled in).
Cut carrots, celery and potatoes in small pieces. Put in a 5-quart boiler with water from rabbit.
Cook until vegetables are tender. Add chopped onion, tomato paste, tomatoes or juice, corn and peas to thicken juice in stew.
Make roux and add to stew or add instant potatoes, salt and pepper to taste.