or seven spoonfuls of cream or milk, and a piece of butter as big as a walnut rolled in flour, a little nutmeg and a little salt, shake all together till it is as thick as good cream, and set it to cool; then make a force-meat with a pound of veal, a pound of suet, as much crumbs of bread, two anchovies, a little piece of lemon-peel cut fine, a little sprig of thyme, and a nutmeg grated; let the veal and suet be chopped very fine and beat in a mortar, then mix it all together with the yolks of two raw eggs, place it all round the rabbits, leaving a long trough in the back bone to open, that you think will hold the meat you cut out with the sauce, pour it in and cover it with the force-meat, smooth it all over with your hands as well as you can with a raw egg, square at both ends, throw on a little grated bread, and butter a mazarine, or pan, and take them from the dresser where your formed them, and place them on it very carefully. Bake them three quarters of an hour till they are of a fine brown colour. Let your sauce be gravy thickened with butter and the juice of a lemon; lay them into the dish, and pour in the sauce. Garnish with orange cut into quarters, and serve it up for a first course.
To boil rabbits.
TRUSS them for boiling, boil them quick and white; for sauce take the livers, boil and shred them, and some parsley shred fine, and pickled astertion-buds chopped fine, or capers, mix these with half a pint of good gravy, a glass of white wine, a little beaten mace and nutmeg, a little pepper and salt, if wanted, a piece of butter as big as a large walnut rolled in flour; let it all boil together till it is thick, take up the rabbits and pour the sauce over them. Garnish with lemon. You may lard them with bacon, if that is liked.
To dress rabbits in casserole.
DIVIDE the rabbits into quarters. You may lard them or let them alone, just as you please, shake some flour over them and fry them with lard or butter, then put them into an earthen pipkin with a quart of good broth, a glass of white wine, a little pepper and salt, if wanted, a bunch of sweet-herbs, and a piece of butter as big as a walnut rolled in flour; cover them close and let then stew half an hour, then dish them up and pour the sauce over them. Garnish with Seville orange, cut into thin slices and notched; the peel that is cut out lay prettily between the slices.
Mutton
