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Rabbit, Boiled, and Onions

Take one or two rabbits, skin them, and skewer as for boiling; put them into warm water in order to extract all the blood; when they are very white, boil in boiling water and a little salt. They will take from three-quarters to one hour. Make the sauce as follows. Peel a dozen white onions, cut off the tops and tails, then cut them into six pieces each, put them to boil in boiling water and a little salt; when nearly done, drain them on a sieve, put them into a clean towel, squeeze out the water, then chop them very fine; put them into a stewpan with two ounces of butter, let them fry to drain the water away; then put half a spoonful of flour, mix well together, and moisten with cream or milk, but cream is preferable; next let this sauce boil down on a sharp fire, put some salt and pepper to it, and make it rather thick. Drain the rabbits, and cover them with this sauce.