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Rabbit Sausages

Skin, empty, and wash a couple of fresh young rabbits. Cut off the heads, divide the rabbits into joints, and pick the meat from the bones. Bruise the latter, and put them with the heads into a saucepan with as much cold water as will barely cover them. Let them simmer gently until the gravy is very strong, shaking the saucepan occasionally to keep the bones from burning. Mince the meat finely, and put it aside for a short time. Wash the livers, first carefully removing the gall-bags, put them in a stewpan with a slice of fresh butter, or if preferred a spoonful or two of water, and let them simmer gently until sufficiently done. Drain them, cut them up into small pieces, and put them with the minced rabbit. Weigh the meat, and with each three pounds put one pound of fat bacon coarsely chopped, adding an ounce and a half of salt, a quarter of an ounce of white pepper, two cloves finely pounded, and a pinch of powdered mace. Mix these ingredients thoroughly, and moisten the meat with the gravy strained and seasoned like the rabbits. A quarter of a pint of gravy will be enough for two rabbits, and it should be used while still warm. Fill carefully-prepared skins, and the sausages will be ready for boiling or frying. This preparation is very good put into one large skin, boiled gently until done enough, and served cold.