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RABBIT (a la Minute)

Cut a fresh young rabbit into neat joints. Dissolve two or three ounces of butter in a stewpan, put in the pieces of rabbit, and turn them about until they are lightly browned all over. Pour over them as much stock or water as will cover them, and add a little pepper and salt, a blade of mace, two table-spoonfuls of chopped parsley, and three or four mushrooms if these are to be had. Let all simmer gently together until the rabbit is done enough, and, ten minutes before it is taken from the fire, thicken the gravy with a dessert-spoonful of flour. Serve very hot. A glassful of sherry may be added to the sauce or not. Time altogether, forty minutes. Probable cost, 2s. 6d. Sufficient for two or three persons.