Skin the rabbit, leaving on the ears and tail, and truss it as for roasting. Prepare a stewpan that is large enough to hold the rabbit, by putting it into two ounces of butter, two ordinary sized carrots that are cleaned and sliced fine, two onions, two small turnips, three or four strips of celery, two large fresh tomatoes, three or four fresh mushrooms, a bunch of herbs (such as thyme, parsley, bayleaf, basil, and marjoram), and four or five peppercorns; put the rabbit on the top of these, cover a buttered paper over it, put the lid on the pan, and let it fry for about twenty minutes; then sprinkle over it three tablespoonfuls of tarragon vinegar and one pint of brown sauce, and let it simmer gently with the buttered paper over for about half an hour. Take up the rabbit, strain the liquor from the vegetables and pound them till quite smooth, then rub them through a hair sieve or tammy with the liquor; keep the rabbit warm, put the sauce in a stewpan and bring it to the boil. Dish up the rabbit, pour the sauce all over it, and garnish it round with bunches of French beans, peas, artichokes, and flageolets; sprinkle the rabbit with picked and blanched tarragon and chervil leaves or parsley, and garnish with hatelet skewers, if liked. The vegetables used for garnishing should be plainly boiled, or they can be bought in tins ready prepared, and will only require to be warmed by standing the tins in boiling water over the fire.