Cut off the head—joint, and lay in soak for an hour. Season the pieces
with pepper and salt, dredge with flour, and fry in butter or nice
dripping until brown. Take from the fat, lay in a saucepan, and cover
with broth made of bits of veal or lamb. Add a minced onion, a great
spoonful of walnut catsup, a bunch of sweet herbs, a pinch of cloves
and one of allspice, half a teaspoonful of cayenne. Cover closely, and
simmer for half an hour. Lay the pieces of hare in order upon a hot
dish and cover to keep warm. Strain the gravy, return to the saucepan,
thicken with browned flour, put in a tablespoonful of butter, squeeze
in the juice of a lemon, pour over the rabbits, and send to table.