Truss the rabbits close; well wash; boil them white; boil the onions by themselves, changing the water three times. Strain them well, and chop and butter them, putting in a quarter of a pint of cream; then serve up the rabbits covered with onions.
Rabbits, brown fricassee of.
Fry your rabbits brown, and stew it in some gravy, with thyme, an onion, and parsley, tied together. Season, and thicken it with brown thickening, a few morels, mushrooms, lemon, and forcemeat balls.
Rabbits, white fricassee of. No. 1.
Cut the rabbits in slices; wash away the blood; fry them on a slow fire, and put them into your pan with a little strong broth; seasoning, and tossing them up with oysters and mushrooms. When almost done, put in a pint of cream, thickened with a piece of butter and flour.
Rabbits, white fricassee of. No. 2.
Take the yolks of five eggs and a pint of cream; beat them together, and put two ounces of butter into the cream, until the rabbits are tender. Put in this liquor to the rabbits, and keep tossing them over the fire till they become thickened, and then squeeze in a lemon; add truffles, mushrooms, morels, artichoke bottoms, pallets, cocks-combs, forcemeat balls, or any of these.
Rabbits, white fricassee of. No. 3.
Cut them in the same manner as for eating, and put them into a stewpan, with a pint of veal gravy, a little beaten mace, a slice of lemon-peel, and anchovy, and season with cayenne pepper and salt. Stew over a slow fire, and, when done enough, thicken the gravy with butter and flour; then strain and add to it two eggs, mixed with a glass of cream, and a little nutmeg. Take care not to let it boil.