INGREDIENTS * 1 (3 pound) rabbit, cleaned and cut into pieces * 1/2 cup vegetable oil * 2 tablespoons all-purpose flour * 1 tablespoon butter, melted * 1 teaspoon lemon juice * 1/2 teaspoon hot pepper sauce * 1/2 teaspoon celery salt * 1/2 teaspoon salt * 1/4 teaspoon pepper * 1 egg * 1 cup evaporated milk DIRECTIONS 1. In a skillet, brown rabbit in oil; drain. 2. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. 3. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups. 4. In a bowl, combine flour and butter until smooth; gradually add a small amount of cooking liquid. Return to skillet. Whisk in remaining liquid. 5. Add lemon juice, hot pepper sauce, celery salt, salt and pepper. Bring to a boil, stirring constantly; cook and stir for 2 minutes. 3. Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160 degrees F. Pour over the rabbit.