54. _To dress Rabbets to look like_ MOOR-GAME.

Take a young rabbet, when it is cased cut off the wings and the head;
leave the neck of your rabbet as long as you can; when you case it you
must leave on the feet, pull off the skin, leave on the claws, so
double your rabbet and skewer it like a fowl; put a skewer at the
bottom through the legs and neck, and tie it with a string, it will
prevent its flying open; when you dish it up make the same sauce as you
would do for partridges. Three are enough for one dish.


55. _To make white Scotch_ COLLOPS.

Take about four pounds of a fillet of veal, cut it in small pieces as
thin as you can, then take a stew-pan, butter it well over, and shake a
little flour over it, then lay your meat in piece by piece, whilst all
your pan be covered; take two or three blades of mace, and a little
nutmeg, set your stew-pan over the fire, toss it up together 'till all
your meat be white, then take half a pint of strong veal broth, which
must be ready made, a quarter of a pint of cream, and the yolks of two
eggs, mix all these together, put it to your meat, keeping it tossing
all the time 'till they just boil up, then they are enough; the last
thing you do squeeze in a little lemon: You may put in oysters,
mushrooms, or what you will to make it rich.


56. _To boil_ DUCKS _with_ ONION SAUCE.

Take two fat ducks, and season them with a little pepper and salt, and
skewer them up at both ends, and boil them whilst they are tender; take