with a little flour and butter.

Garnish your dish with crisp parsley.


52. _A white fricassy of_ RABBETS.

Take a couple of young rabbets and half roast them; when they are cold
take off the skin, and cut the rabbets in small pieces, (only take the
white part) when you have cut it in pieces, put it into a stew-pan with
white gravy, a small anchovy, a little onion, shred mace and
lemon-peel, set it over a stove, and let it have one boil, then take a
little cream, the yolks of two eggs, a lump of butter, a little juice
of lemon and shred parsley; put them all together into a stew-pan, and
shake them over the fire whilst they be as white as cream; you must not
let it boil, if you do it will curdle. Garnish your dish with shred
lemon and pickles.


53. _How to make pulled_ RABBETS.

Take two young rabbets, boil them very tender, and take off all the
white meat, and pull off the skin, then pull it all in shives, and put
it into your stew-pan with a little white gravy, a spoonful of white
wine, a little nutmeg and salt to your taste; thicken it up as you
would a white fricassy, but put in no parsley; when you serve it up lay
the heads in the middle. Garnish your dish with shred lemon and
pickles.