Cut them in pieces, remove all superfluous bones, beat each piece flat, season them with pepper and salt, place the pan on the fire with two ounces of fat, put in it two onions, sliced, and then the rabbit; they will take twenty minutes or more to do, gently; remove the pieces of rabbit; have the liver, heart, and brains chopped up with a little parsley, and fry with the remaining fat; when done pour off part of the fat; add a gill of water, season it; give it a boil, and pour over the rabbit. A little curry may be added, and boiled rice, served separate.