Scientific American Supplement, No. 315, January 14, 1882

by Various

BROWN FRICASSEE OF RABBITS.

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.