2 rabbits, or may use any small game
4 cups pitted prunes, soaked 15 minutes in warm water
1/4 cup flour
1 cup tiny pearl onions
1 teaspoon salt
11 ounce ale or beer
large dash black pepper
1 teaspoon each butter and flour
cooking oil or fat
Cut rabbits into servings pieces. Mix flour, salt, and pepper by putting in a paper bag and shaking. Put a few pieces of rabbit in at a time, and coat thoroughly by shaking bag briskly with the seasoned flour. Use enough oil or fat to cover the bottom of a skillet about 1/4-inch, and bring to high heat. Put in the pieces of rabbit and brown throughly and quickly. Drain off excess oil, and put in the prunes and onions, pour in the ale, add the bay leaf. Additional ale may be needed to cover the rabbit.
Cover tightly and cook 1 to 1-1/2 hours over low heat. Remove the rabbit pieces, prunes, and onions; discard the bay leaf. Let the pan juices simmer gently, and mix the teaspoon butter with the teaspoon flour into a smooth paste. Flake it in small bits into the juices, stirring well. Continue simmering until all the flour has blended in and made a creamy sauce.
Serve on individual plates or bowls, with the sauce poured over the top.