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Rabbit, with Jerusalem Artichokes

Skin, empty, and wash a plump young rabbit. Cut it into neat joints, lay these in a saucepan, and barely cover them with boiling stock or water. Let the liquor boil, draw the saucepan to the side, and let it simmer gently for twenty minutes. Put into the sauce two pounds of Jerusalem artichokes pared and sliced, and let all stew gently together till the rabbit is tender. Take out the artichokes, mash them, season with salt and cayenne, and add two table-spoonfuls of cream or milk. Beat them with a wooden spoon over the fire till they are quite hot. Lay the pieces of rabbit on a dish, pour the mashed artichokes over them, and serve very hot. Time, altogether, three-quarters of an hour. Probable cost of rabbit, 7d. to 9d. per pound. Sufficient for four or five persons.