Take a small rabbit, clean it and wipe it with a cloth, and cut it in pieces. Put a quarter of a pound of butter in a pan, melt it and put in the pieces of rabbit, adding salt, pepper and a pinch of spices and nutmeg. Cook on a quick fire, tossing occasionally; in ten to twelve minutes it is ready. Just before it is done, throw in two or three shallots finely chopped, and later still a little chopped parsley. Shake well, see that it is well seasoned, and serve.
You can vary this by adding to it for the last five minutes a few potatoes cut in little squares, previously partly cooked in butter, as you would for a chicken sauté; and, of course, a drop of dry white wine also five minutes before. But in any case, there must be no sauce. This is a dry dish.