made Plain and Eafyl 99 
&r feven fpoonfuls of cream and milk, and a piece of butter as 
big as a walnut rolled in flour, a little nutmeg and a little fait, 
ftiake all together till it is as thick as good cream, and fet it to 
cool; then make a force-meat with a pound of veal, a pound of 
fuet, as much crumbs of bread, two anchovies, a little piece of 
lemon-peel cut fine, a little fprig of thyme, and a nutmeg 
grated ; let the veal and fuet be chopped very fine and beat iu 
a mortar, then mix it all together with the yolks of two raw eggs, 
place it all round the rabbits, leaving a long trough in the back 
bone open, that you think will hold the meat you cutout with the 
fauce, pour it in and cover it with the force-meat, fmooth it all 
over with your hand as well as you can with a raw egg, fquare 
at both ends, throw on a little grated bread, and butter a maza¬ 
rine, or pan, and take them from the dreflfer where you formed 
them, and place them on it very carefully. Bake them three 
quarters of an hour till they are of a fine brown colour. Let 
your fauce be gravy thickened with butter and the juice of a le¬ 
mon ; lay them into the difli, and pour in the fauce. Garnifli 
with orange cut into quarters, and ferve it up for a firft courfe* 
To boil rabbits . 
TRUSS them for boiling, boil them quick and white; for 
fauce take the livers, boil and fhred them, and feme parfley Hired 
fine, and pickled aftertion-buds chopped fine, or capers, mix 
thefe with half a pint of good gravy, a glafs of white wine, a lit¬ 
tle beaten^ mace and nutmeg, a little pepper and fait, 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 fauce over them. Garnifli with lemon. You may lard 
them with bacon, if it is liked. 
To drefs rabbits in cajjerole. 
DIVIDE the rabbits into quarters. You may lard them or 
let them alone, juft as you pleafe, fliake feme flour over them, 
and fry them with lard or butter, then put them into an earthen 
pipkin with a quart of good broth, a glafs of white wine, a little 
pepper and fait, if wanted, a bunch of fwee t~ herbs, and apiece 
of butter as big as a walnut rolled in flour ; cover them clofe 
and let them few half an hour, then difti them up and pour the 
fauce over them. ,Garnifh with Seville orange, cut into thin 
flices and notched ; the peel that is cut out lay prettily between 
the flices, 
H 2 
Mutton 
