Stewed rabbits
Clean and joint as for the casserole, cutting each joint and halving the backs. Proceed in the same way, also, to fry the pork, onion and meat when you have peppered, salted and floured this last.
Then pack in a saucepan, pour in enough stock (or butter and water) barely to cover it; season with salt, pepper, sweet herbs and onion juice; cover closely and stew slowly for two hours, or until tender. Drain the gravy into another saucepan, setting that containing the meat, covered, in a larger vessel of boiling water. Thicken the gravy with a big lump of butter worked up with browned flour, a teaspoonful of Worcestershire sauce and one of kitchen bouquet; pour back upon the meat and let all stand together in boiling water for five minutes.