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RABBIT, POTTED (another way)

Take off the legs and shoulders of the rabbits, and also the fleshy parts of the back. Cut off the leg-bones at the first joint, and the shoulder-bones at the blades, but without cutting off the meat. Take also the livers; season these and the limbs, put plenty of butter over them, and bake gently. Keep them three or four days in the pan after they are done, then stow them lightly into pots, covering them with clarified butter. The remainder of the rabbits may be used in many ways.