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1 lg. can tomatoes, mashed
1 onion, chopped
Curry powder to taste


Parboil rabbits, cut in pieces. Drain and dry. Then brown the pieces with salt and pepper to taste. Next prepare mixture using tomatoes, onions, curry powder, salt and pepper. Add browned rabbit pieces to mixture and stew at low temperature for 3 to 4 hours. Thicken juice with flour and water for the gravy. Meat will fall off the bones.

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