Another _Gravey,_ for a private Family, where there is not an opportunity
of getting _Beef_ to make it of.

Take some Butter, and some Onion, cut small, put it in a Sauce-Pan, and set
it over the Fire till the Butter melts; then drudge in some Flour, and stir
it well, till the Froth sinks down, and then it will be brown; you must
then have ready prepared the following Mixture to throw in, _viz._ some
good old Beer, and as much Water, an Onion cut small, some Pepper and Salt,
a small Anchovy shred, a little Lemon-Peel grated, a Clove or two, and, if
you have it, a little Mushroom Liquor, or Liquor of pickled Walnuts; then
let them all simmer together a little while, and it will produce a thick
good Gravey.



The Manner of Trussing a _Rabbit_ for Boiling.

[Illustration: Fig. 1]

Cut the two Haunches of the Rabbit close by the Back-Bone, two Inches, and
turn up the Haunches, by the Sides of the Rabbit; skewer the Haunches
through the lower Part of the Back, as at A; then put a Skewer through the
utmost Joint of the Leg at B, and so through the Body, and through the
other Leg, so that the end of the Leg reaches the Shoulder-Blade. Then
truss up the Shoulders high, and let the Pinnions be carried back, to take
the Legs at B, and lie between them and the Body; and under the height of
the Pinnions, put a Skewer, and bend the Neck backwards, and pass the
Skewer through all, at C, so that it supports the Blade-Bone, and holds the
Head up.