Cut a couple of rabbits into joints, fry these in a little fresh
butter till they are of a light brown color; then put them into a
stewpan, with a pint of water, two tablespoonfuls of lemon juice, the
same of mushroom catchup, one of Worcester sauce, and a couple of
burnt onions, a little Cayenne and salt; stew over a slow fire till
perfectly done; then take out the meat, strain the gravy, and thicken
it with a little flour if necessary; make it quite hot, and pour it
over the rabbits.