Florentine Rabbits.
SKIN three young rabbits, but leave on the ears, and wash and dry them with a cloth. Take out the bones as carefully as you can, but leave the head whole, and proceed in the same manner as before directed for the hare. Have ready a white sauce made of veal gravy, a little anchovy, and the juice of half a lemon, or a tea-spoonful of lemon-pickle. Strain it, and then put in a quarter of a pound of butter rolled in flour, so as to make the sauce pretty thick. Beat up the yolk of an egg, put to it some fine cream, nutmeg, and salt, and mix it with the gravy. Let it simmer a little over the fire, but not boil, then pour it over your rabbits, and serve them up. Garnish with lemon and barberries.