FRICASSEED RABBITS.
The best way of cooking rabbits is to fricassee them. Take a couple of fine ones, and cut them up, or disjoint them. Put them into a stew-pan; season them with cayenne pepper and salt, some chopped parsley, and some powdered mace. Pour in a pint of warm water (or of veal broth, if you have it) and stew it over a slow fire till the rabbits are quite tender; adding (when they are about half done) some bits of butter rolled in flour. Just before you take it from the fire, enrich the gravy with a jill or more of thick cream with some nutmeg grated into it. Stir the gravy well, but take care not to let it boil after the cream is in, lest it curdle.
Put the pieces of rabbit on a hot dish, and pour the gravy over them.
TO STEW RABBITS.
Having trussed the rabbits, lay them in a pan of warm water for about fifteen minutes. Then put them into a pot with plenty of water and a little salt, and stew them slowly for about an hour, or till they are quite tender. In the mean time, peel and boil in a sauce-pan a dozen onions. When they are quite tender all through, take them out, and drain and slice them. Have ready some drawn butter, prepared by taking six ounces of butter, (cut into bits and rolled in about three tea-spoonfuls of flour,) and melting it in a jill of milk. After shaking it round over hot coals till it simmers, add to it the onions, and give it one boil up.
When the rabbits are done stewing lay them on a large dish (having first cut off their heads, which should not be sent to table) and cover them all over with the onion-sauce, to which you may add some grated nutmeg.
TO FRY RABBITS.
Having washed the rabbits well, put them into a pan of cold water, and let them lie in it two or three hours. Then cut them into joints, dry them in a cloth, dredge them with flour, strew them with chopped parsley, and fry them in butter. After you take them out of the frying-pan, stir a wine-glass of cream into the gravy, or the beaten yolk of an egg. Do not let it boil, but pour it at once into the dish with the rabbits.
Rabbits are very good baked in a pie. A boiled or pot-pie may be made of them.