Take the bones and odds and ends of a good rabbit - or two if there is not much meat left - and fry them in one ounce of butter with a sliced carrot and turnip, three minced onions, two cloves, and spices to taste. Add the whole to a quart of beef stock and simmer for two hours, after which strain out the bones and pass the rest through a sieve. Just before serving add a tablespoonful of port wine and a dozen forcemeat balls previously poached in stock.