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Rabbit, Minced

Take a fat young rabbit, skin, empty, and wash it, and boil it till tender. Lift the flesh from the bones, mince it, and season with pepper, salt, grated nutmeg, grated lemon-peel, and a little of the juice. Put it into a saucepan, and stir in with it six ounces of fresh butter and four well-beaten eggs, and continue to stir for a quarter of an hour. Turn it on a hot dish, squeeze the juice of half a lemon over it, garnish with toasted sippets, and serve very hot. Time to boil the rabbit, three-quarters of an hour to one hour. Probable cost, rabbits, 7d. to 9d. per pound. Sufficient for four or five persons.