Rabbits with Fine-Herbs

Cut up the rabbit into joints by cutting off the legs and shoulders; divide the back into four or five equal parts, and split the head into halves; fry all these in a sautapan with butter until they are browned all over; shake in a good tablespoonful of flour, some chopped mushrooms, parsley, and shalots; season with pepper and salt, the juice of half a lemon, a glass of sherry and a gill of good gravy: toss the whole together over the fire to simmer gently for ten minutes, and serve.