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RABBIT, MINCED (another way)

Take the meat from the remains of a cold cooked rabbit, free it from skin and sinew, mince finely, and put it aside. Break the bones into small pieces, and put them into a saucepan with half a pound of veal cut into small squares, a slice of lean ham, a large spoonful of bacon-fat or lard, and a little pepper, salt, and grated nutmeg. Move them about over the fire for a minute or two, dredge flour thickly over them, and pour upon them as much milk as will cover them. Let them simmer gently for an hour, stirring them at intervals. Strain the liquor, boil it till it is quite thick, and keep stirring to prevent it burning. Put the minced meat into the sauce, let it get quite hot without boiling, and serve immediately. Time, an hour and a half. Probable cost, 10d., exclusive of the cold meat. Sufficient for four or five persons.