Required: One rabbit.

Two ounces of butter.

One and a half ounces of flour.

One and a half pints of white stock or milk and water. One small carrot and onion. A stick of celery. A bunch of parsley and herbs. A bay-leaf. Four peppercorns. Two cloves. A blade of mace. One lemon. Two yolks of eggs. Salt and pepper. Neat rolls of bacon. Sippets of toast. (If liked) Four tablespoonfuls of cream.

Prepare the vegetables and cut each in quarters. Put them in a saucepan with the stock, herbs (tied together), and spice (tied in muslin); bring these to the boil. Cut the rabbit into neat joints, and lay them in salt and water for about half an hour. Then lift them out and put them into the stock, which should be boiling; let them simmer gently for about ten minutes. Then lift the joints on to a plate, and skim the stock carefully. Melt the butter in a saucepan, stir in the flour smoothly, and let it cook for a few minutes, without colouring it. Then add the stock, and stir slowly until it boils. Now put in the pieces of rabbit, and let them simmer gently until they are tender; the time will depend on the age of the rabbit. Put the joints on to a plate and keep them hot. Strain the sauce into another saucepan, add salt and pepper, two teaspoonfuls of lemon juice, tne beaten yolks, and cream, if you wish to use it. Re-heat the sauce thoroughly, but it must not actually boil after adding the cream and yolks, as it would curdle. Put the pieces of rabbit back into it, and, when they are hot through, arrange them on a hot dish; strain the sauce over and round, and garnish the dish with slices of lemon, neat rolls of toasted bacon, and sippets of toast or fried bread.