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Rabbit, Fricasseed

Cut a young rabbit into neat joints, lay these in a stewpan, and cover with good stock. Let the liquid boil, then put with it three onions, three carrots, three turnips, and three sticks of celery, all sliced; add a bunch of parsley, a sprig of thyme, a blade of mace, a salt-spoonful of grated nutmeg, and a small piece of sugar, and stew all gently together until the vegetables are quite soft. Lift the vegetables out, and rub them through a sieve with the back of a wooden spoon. Stir the puree over the fire with a table-spoonful of the gravy for two or three minutes to make it quite hot. Put the pieces of rabbit on a dish, cover with the puree, and pour the sauce over all. Serve very hot. Time, one hour. Probable cost, 3s. Sufficient for four or five persons.