Instructions: The best way of cooking rabbit is to fricassee them. Take a couple of fine ones, cut up and disjoint them. Put them into a stew pan. Season them with cayenne pepper, salt, chopped parsley and powdered mace. Pour in a pint of warm water, or veal broth, if you have it, and stew it over a slow fire until the rabbits are quite tender, adding when they are about half done some fine butter in small lumps, rolled in flour. Just before you take it from the fire enrich the gravy with a gill or more of cream seasoned with nutmeg. Stir the gravy well but take care not to let it boil after the cream is put in, lest it curdle. Put the pieces of rabbit on a hot dish and pour the gravy over them.

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