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Rabbit Patties

Take the white meat from a cold cooked rabbit. Free it from skin and sinew, mince it finely with a small portion of good suet, and put it aside. Bruise the bones, put them into a stewpan with a little salt, pepper, grated nutmeg, and grated lemon-rind, and let them simmer until the gravy is pleasantly flavoured. Thicken it with a little flour and butter, and stew the mince in this till it is quite hot. Bake the patties in patty-pans, take them out of the oven, and half fill them with the hot mince. Put on the covers, and pile them on a napkin. Time, about an hour to simmer the gravy. Probable cost of patties, 2d. each. Sufficient, a dozen for a dish.