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RABBIT (Venetian way)

Take three or more young rabbits; skin and empty them nicely, then cut them into pieces in the following way. Take off the shoulders, then the head from the neck, divide the back in four parts; take off the legs on each side of the saddle, and cut them into two pieces. Have ready half a pottle of mushrooms chopped very fine, with parsley and shallots also chopped fine. Put a small lump of butter into a stewpan with a little rasped bacon; put in the sweet herbs with a little salt, pepper, and allspice, and let them stew for a short time on a slow fire. When sufficiently fried put in the rabbits, make them get firm with these sweet herbs till they are sufficiently done. Take the limbs out from the seasoning, lean the stewpan sideways to skim the fat that comes uppermost, put a table-spoonful of sauce tournee, or, if you have none, add to it a small tea-spoonful of flour, moistened with a spoonful or two of consomm, let it boil a few minutes, and make a thickening of the yolks of four eggs; add the juice of a lemon and a little cayenne pepper; stir the sauce well; if it happens to be too thick, make it thinner with a spoonful of broth; keep it quite hot, throw the pieces into the sauce again, and send up quite hot. This sauce must be rather highly seasoned.