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Rabbit, Fricasseed, Brown

Skin, empty, and clean a rabbit, preserving the liver and heart. Wash it, and afterwards dry it well in a soft cloth, and cut it into neat joints convenient for serving. If it is intended to make use of the head, split it open, and take out the eyes. Dissolve a slice of butter and a slice of lard in a saucepan, and fry the pieces of rabbit in the fat. When they are nicely browned, take them out, and lay them aside. Mince three onions finely, fry them until brown, and put them with the rabbit. Stir a dessert-spoonful of flour into the fat, and beat it with the back of a wooden spoon until it is quite smooth, and of a bright brown colour. Moisten gradually with as much stock or water as is required to make the gravy of the consistency of thick cream, and add to it a bunch of parsley, a sprig of thyme, two bay-leaves, a little salt and pepper, and a clove of garlic, if this is liked. Put in the pieces of rabbit, and let all simmer gently together until the rabbit is sufficiently cooked. Just before the fricassee is served, put into it a glassful of claret or port. Time, one hour. Probable cost, 3s. Sufficient for four or five persons.