Colonial Rabbit

2 rabbits, sections
Flour
1 tbs. olive oil
1 can chicken broth or stock
½ onion, diced
3 carrots, peeled and coined
3 bay leaves
1 clove garlic, pressed
1 small can tomato paste
¼ cup very cold water
2 tbs. flour
4 tbs. currant jelly
½ lb. mushrooms, sliced

Flour meat and brown in skillet with oil. 
Remove  meat from pan. Add chicken broth and bring to a boil. 
Stir in onion, carrots, bay leaves and garlic and simmer for 20-30 minutes. 
Add tomato puree and continue to simmer.
 Remove ¼ cup broth from pan and combine with water and flour, mixing until smooth.  Return rabbit to pan. 
When rabbit is cooked through, remove from mixture. 
Strain the mixture to catch bones. 
Sauté mushroom and add to broth or serve on the side.  Servings 4-6