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Rabbit Sausages, Made from Cooked Rabbit

Pick the meat from the remains of boiled or roasted rabbit, and free it from skin and sinew. Mince finely, mix with it a third of its weight of fat bacon coarsely chopped, and add a spoonful or two of onions which have been boiled till tender in strong gravy. Mix the ingredients thoroughly. Season the mixture with pepper, salt, powdered cloves, and grated nutmeg, and bind it together with the yolk of an egg. Fill carefully-prepared skins, and the sausages will be ready for broiling, frying, etc.