1 md Rabbit, cut up fryer
2 md Onions, cut up
2    Bay leaves
3/4 ts Course black pepper
1 ts Salt
1 ts Crushed dried tarragon
1 ts 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 strongly. 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).