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RABBIT, FRICASSEED, WHITE (another and a superior way)

Prepare a rabbit as in the last recipe. Dissolve two ounces of butter in a stewpan, sprinkle a little salt and pepper over the pieces of rabbit, put them into the saucepan, and with them a dozen button onions and half a pint of blanched mushrooms. Let all simmer gently in the butter for three or four minutes, shaking the saucepan frequently, in order to keep the pieces of rabbit from acquiring any colour. Dredge two ounces of flour over them, pour on them half a pint of stock or water, and add a glassful of sherry or Madeira, if liked. Let the fricassee boil, then draw it to the side of the fire, and let it simmer gently for half an hour, or longer if the rabbit is large. Carefully remove the scum and the fat as they rise to the surface. Season the gravy with a little salt and pepper, if required, and add a little grated nutmeg, a pinch of cayenne, and a lump of sugar the size of a marble. Beat the yolks of two eggs with a quarter of a pint of cream, take the fricassee from the fire for one minute, then stir a small portion of the gravy into the cream, and afterwards mix this with the rest of the sauce. Stir over the fire till it is quite hot, but on no account allow it to boil after the eggs are added. At the last moment stir in a table-spoonful of lemon-juice. Arrange the pieces of rabbit on a hot dish, place the mushrooms and onions round them, and pour the sauce over all. Garnish with cut lemon. Serve very hot. Time, one hour or more. Probable cost, 4s. Sufficient for four or five persons.