Clean a pair of nice rabbits; soak in cold salt and water for an hour,
to draw out the blood; put on in a large saucepan with cold water
enough to cover them, salt slightly, and stew until tender. Slice into
another pot half a dozen young onions, and boil in a very little water
until thoroughly done. Drain off the water, and stir the onions into
a gill of drawn butter, pepper to taste, and when it simmers, add the
juice of a lemon. Cut off the heads of the hares, lay in a hot dish and
pour over them the onion-sauce. Let the dish stand in a warm place,
closely covered, five minutes before sending to table.