Cut up the jack rabbits into neat pieces; put them into a stewpan containing the melted butter; add the bacon cut into small pieces. Fry for five minutes in the butter; slice the carrots and red onions, and add to the saucepan with the bay leaf, mace, cloves, celery stalks, salt, and red pepper.
Pour over all, the stock; simmer gently for nearly three hours; skim carefully; strain into a saucepan, and set on back of range to keep hot, but not to boil. Add dry sherry, and serve with croutons. If not dark enough add a little glaze.