CUT your rabbits as before, and put them into a tossing-pan, with a pint of veal gravy, a tea-spoonful of lemon pickle, one anchovy, a slice of lemon, a little beaten mace, Chyan pepper and salt, stew them over a slow fire, when they are enough, thicken your gravy with flour and butter, strain it, then add the yolks of two eggs mixed with a large tea-cupfull of thick cream, and a little nutmeg grated in it, do not let it boil, and serve it up.