Rabbits or Ducks.
BOIL your duck or rabbit in a good deal of water,
and when the scum rises take it clean off. A duck will
take about twenty minutes, and a rabbit half an hour.
Melted butter and parsley is frequently used as sauce for
rabbits; but if you prefer onion sauce, which will do
for either, make it thus: Peel your onions and throw
them into water as you peel them; then cut them into
thin slices, boil them in milk and water, and scum the
liquor. About half an hour will boil them. When
they are sufficiently boiled, put them into a clean sieve
to drain; chop them, and rub them through a cullender;
then put them into a saucepan, and shake a little flour,
with two or three spoonsful of cream, and a good piece
of butter. Stew them all together till they are thick
and fine; lay the duck or rabbit in a dish, and pour
the sauce all over. If a rabbit, you must pluck out the
jaw-bones, and stick one in each eye, the small end in-
wards.