Rabbits White.
TO fricasse rabbits white, you must cut them up as
for eating, and then put them into a stew-pan, with a pint
of veal gravy, a little blade of mace, a slice of lemon, an
anchovy, a tea spoonful of lemon-pickle, and a little chyan
pepper and salt. Let them stew over a gentle fire till they
are enough, then take them out, and lay them in your dish.
Thicken the gravy with butter and flour; then strain it,
and add the yolks of two eggs, mixed with a gill of thick
cream, and a little grated nutmeg. Stir these well toge-
ther, and when it begins to simmer, pour it quite hot over
your rabbits, and serve them to table.