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Rabbit, with Herbs

Skin, empty, and wash a rabbit, and cut it into pieces the size of an egg. If the head is used split it in halves. Fry the pieces in a little hot fat, and turn them about till they are equally and lightly browned. Dredge a table-spoonful of flour over them, and add eight or ten mushrooms chopped small, a shallot finely minced, a table-spoonful of parsley, a table-spoonful of strained lemon-juice, and a little pepper and salt. Pour over them a quarter of a pint of good gravy, and let all simmer gently together till tender. Crush the liver of the rabbit (which has been previously boiled for ten minutes), and mix it with the gravy. A glassful of sherry may be added or not. Serve very hot. Time, altogether, an hour or more. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five persons.