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Rabbit Salmi

Place two rabbits in a baking-pan; add one slice of onion, one stalk of celery cut fine and one bay leaf; brush the game with melted butter, then cook for thirty minutes. Lift the meat from the pan, add to the pan two tablespoons of butter and the same of flour, and brown until dark. Add one pint of hot water, stir well, and when smooth add one teaspoon of salt, one tablespoon of worcestershire sauce, one tablespoon of capers and twelve stoned olives. Lay the rabbits again in the pan, cover closely and again simmer for thirty minutes. Dish the game, arrange the olives for a garnish, strain the sauce over the meat, sprinkle on finely chopped parsley and serve.