Bring a saucepan of salted water to the boil. Cut the rabbit into serving pieces if necessary. Simmer with the herbs and anchovy essence for about forty minutes, until tender. Add the hard-boiled eggs for the last 2-3 minutes of the cooking time, just for long enough to heat them through.
Take out the eggs first, and chop them finely. Drain the rabbit, discard the herbs, and mix the meat and seasoning lightly with the eggs and butter. Toss briefly over gentle heat if the butter does not melt at once.
Add quarter of a pint of the cooking liquid as a sauce if you wish. But if the accompanying vegetables are sauced, keep all the cooking liquid for stock.
This dish is not only easy, cheap and labour-saving, it is very good. It goes particularly well with cooked celery.