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Rabbit, Mushroom Sauce For

Take a pint of young mushrooms, pick, rub, and wash, them, and sprinkle them with salt to take off the skin. Put them into a saucepan with a little salt, a blade of mace, a little nutmeg, a pint of cream, and a piece of butter rolled in flour: boil them up, and stir till done, then pour the sauce into the dish with the rabbit. If you cannot get fresh mushrooms, use pickled ones, and a little mushroom powder with the cream.