You must take your Rabbits or Chickens and skin them, then cut them into small Pieces, and rub them over with Yolks of Eggs: Have ready some grated Bread, a little beaten Mace, and a little grated Nutmeg mixt together, and then roll them in it; put a little Butter into your Stew-pan, and when it is melted put in your Meat: Fry it of a fine Brown, and take Care they don’t stick to the Bottom of the Pan, then pour the Butter from them, and pour in Half a Pint of Gravy, a Glass of Red Wine, a few Mushrooms, or two Spoonfuls of the Pickle, a little Salt (if wanted) and a Piece of Butter rolled in Flour. When it is of a fine Thickness dish it up, and send it to Table.