Dredge rabbit in seasoned flour. Melt 1/4 cup of the butter in skillet over medium heat, and brown rabbit on all sides. Transfer rabbit to 2-quart casserole. Combine remaining 2 tablespoons butter and all remaining ingredients in saucepan; heat to boiling. Pour over rabbit. Bake at 325° F for 1 hour, or until tender.

In 4-quart pan, combine rabbit and water to cover by an inch. Boil until meat is tender. Add potatoes and carrots, and continue cooking until vegetables are tender. Stir in flour and cook until sauce thickens and bubbles. Add salt, pepper and browning sauce. Serve with bread.