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RABBIT, RAGOUT OF (another way)

Skin, empty, and wash a plump young rabbit, cut it up into ten or twelve pieces, and lay them in a saucepan with a dozen button mushrooms, half a dozen small onions, a bunch of parsley, a sprig of thyme, and a bay-leaf. Pour over these ingredients as much boiling stock or water as will cover them, and let them simmer very gently until the meat is tender. Lift out the rabbit, skim and strain the sauce, and thicken with a table-spoonful of brown thickening. Season with salt, pepper, and grated nutmeg, and let it boil till smooth. Add a glassful of sherry or Madeira if liked. Put in the pieces of meat. Let them get thoroughly hot without allowing the gravy to boil, arrange them neatly in a dish, pour the sauce over them, and serve very hot. Garnish the dish with toasted sippets. Time to simmer the rabbit, from an hour and a half to two hours. Probable cost, 3s. 6d. Sufficient for four or five persons.