To boil Rabbits


Truss them for boiling, boil them quick and white: For Sauce take the Livers, boil and shred them, and some Parsley shred fine, and pickled Astertion Buds chopped fine, or Capers; mix these with Half a Pint of good Gravy, a Glass of White Wine, a little beaten Mace and Nutmeg, a little Pepper and Salt if wanted, a Piece of Butter as big as a large Walnut rolled in Flour, let it all boil together till it is thick, take up the Rabbits and pour the Sauce over them. Garnish with Lemon. You may lard them with Bacon if it is liked.