*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Rabbit, cut up fryer
    2       md           Onions, cut up
    2                    Bay leaves
      3/4   ts           Course black pepper
    1       t            Salt
    1       t            Crushed dried tarragon
    1       t            Crushed dried thyme
    4       lg           Carrots, peeled, halved
    4       md           Potatoes, peeled, chunked
    1       c            Flour
      1/2   c            Ground suet (very cold)
                         Salt and pepper to taste
      1/4   c            Chopped fresh parsley
    2       ts           Baking powder
                         Cold water
   Calories 635; Protein 27 g; Carbohydrate 45 g; Fat 38 g/serving.
   Wipe meat pieces and place in large casserole or Dutch oven. Add onions,
   bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook
   over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil
   Add carrot pieces and potatoes. Increase heat slightly. Replace tilted lid
   while you make dumplings.
   Combine flour, suet, salt and pepper, parsley and baking powder in small
   boal and mix. Add enough cold water just to pull together into a soft
   dough with your hands. Do not kneed or squeeze the dough. Divide into 6-8
   small portions and drop onto top of gently boiling cooking liquid. Replace
   lid tightly; cook 20 minutes more at a medium boil. DO NOT RAISE LID.
   Use slotted spoon to remove dumplings and meat pieces; keep warm while you
   slightly thicken remaining liquid if desired - either by adding a little
   flour and water or by boiling uncovered for a few minutes (if boiling,
   remove carrots and potatoes with meat).
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