CUT your rabbits as for eating, fry them in butter a light brown, put them in a tossing-pan, with a pint of water, a tea-spoonful of lemon pickle, a large spoonful of mushroom catchup, the same of browning, one anchovy, a slice of lemon, Chyan pepper and salt to your taste, stew them over a slow fire till they are enough; thicken your gravy, and strain it, dish up your rabbits, and pour the gravy over.