Cut up a young rabbit into neat joints, as likewise a quarter of a pound of streaky bacon in small dice, put the bacon into a stewpan, with two ounces of butter, and when a little fried, put in the pieces of rabbit, which saute of a light brown color, moving them round occasionally with a wooden spoon; then add a good tablespoonful of flour, working it well in, moisten with a pint of water, season with a little pepper and salt, and when beginning to simmer, skim off all the fat, and add thirty button onions, a few blanched mushrooms, and a little brown gravy or coloring; let simmer a quarter of an hour longer, when take out the rabbit, which dress upon your dish; reduce the sauce until it adheres to the back of the spoon, when pour it over the rabbit and serve.