Cut off the head and divide the body into joints. Lard with slips of
fat pork; put into a clean hot frying-pan and fry until half done. Have
ready some strained gravy made of veal or beef—the first is better;
put the pieces of rabbit into a saucepan, with a bunch of sweet herbs,
a minced onion, and some pepper. Stew, closely covered, half an hour,
or until tender; take out the rabbits and lay in a hot covered dish.
Strain the gravy, add a tablespoonful of butter, the juice of a lemon,
and thicken with flour. Boil up and pour over the meat.