Truss them for roasting, and stuff them with the liver minced raw, grated bread, and ham, butter or suet, and chopped parsley, seasoned with a little lemon thyme, grated nutmeg, salt, and pepper, and bound with an egg beaten. Sew them up, and roast them before a quick (ire, and baste them with butter. Serve them with gravy, or melted butter with lemon pickle in it. Two will take an hour to roast. They may also be fricasseed or fried, cut into joints, with plenty of fried parsley, and served with a sauce made of the liver and some parsley chopped, and mixed in melted butter, with a little pepper and salt, or made into a pie the same as chickens.
Cut an old rabbit into pieces, put them into a quart of water; boil it well, take out all the bones, and beat the meat in a marble mortar, as for potting; add a little salt, mace, and white pepper, to your taste; stir it into the liquor the rabbit was boiled in, with the addition of a very little cream.
N. B. The meat of the whole rabbit is too much for one quart; query, would it not be enough for two!
Wash and clean the rabbits well, let them lie for two or three hours in cold water, cut them into joints, wash and dry them in a cloth, dust them with flour, and fry them of a light brown with butter, and
Stew them in the following sauce: Brown three ounces of butter in a stewpan, with a table-spoonful of flour, a minced onion, some pepper and salt; add a pint of gravy and the rabbits, stew them till they are tender, and a little before serving, stir in a table-spoonful of ketchup. When it is wished to dress with a while sauce, the rabbits are not fried, but stewed in white stock, which is seasoned with white pepper, and salt, and thickened with a piece of butter mixed with flour. A few minutes before serving, a little cream is added, and a table-spoonful of lemon pickle.
Take some young radishes, pick and scald them, cut them into halves or quarters according to their size, and boil them with a slice of bacon in some stock. In a little time take them out, drain, and put them into another stew-pan, with consomme, or veal gravy, and a bit of butter rolled in flour. Let them stew gently in this till they are flavored, of a good color, and the sauce pretty thick; then serve them.
Two ounces of truffles, two of dried mushrooms, the peel of a lemon, and the same of a Seville orange grated, half a grated nutmeg, half an ounce of mace, the same of pepper, and one drachm of cayenne, dry them all well before the fire, pound them to a fine powder, add one ounce of salt, sift the powder through a sieve, and keep it it in a bottle for use.