Wash the rabbit pieces and drain but do not dry. Shake them in a paper bag in the flour and seasoning. Put the pieces in ¼ inch melted butter in a heavy skillet, turning to brown evenly on all sides. Reduce the heat, cover, and cook slowly for 1 hour or until tender. For a crisp crust, uncover for the last 10-15 minutes of cooking.

Brown rabbit meat according to the above directions. Remove excess fat, and add 2 cups boiling water. Cover and simmer for 1 hour, or until tender, over low heat. Turn the rabbit once.