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RABBIT, BROILED (a la Maintenon)

Cut up a fresh young rabbit into neat joints convenient for serving. Put these into a stewpan, pour over them as much good stock as will barely cover them, and put with them a bunch of parsley, one or two sticks of celery, two onions, a blade of mace, a sliced carrot, six or eight peppercorns, and half a dozen mushrooms. Let them simmer gently for half an hour. Take them up, drain them, and let them cool. Cut as many pieces of writing-paper as there are pieces of rabbit, butter these, and lay inside each one a piece of fat bacon. Lay the rabbit on this, and sprinkle over it a little white pepper and grated nutmeg. Fold the paper round the meat, and broil the pieces of rabbit over a clear fire until the bacon has had time to cook sufficiently. Serve in the papers. Thicken the gravy with a little brown thickening, and send it to table in a tureen. Time to broil the rabbit, ten minutes. Probable cost of rabbits, 7d. to 9d. per pound. Sufficient for two or three persons.