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Rabbits, Giblottes Of

Take two young rabbits to make a giblotte; but, observe, they must be both alike as to age; if you put a young one with an old one, the young one will be done to rags, while the other one will be scarcely done at all. Skin them, and cut them into pieces. Have ready some pieces of breast of bacon cut into the shape of small corks; these are to be blanched so that they may not be briny. Fry them in the stewpan with a little butter to give them a light brown colour. Take the bacon out of the stewpan, and put the pieces of rabbit into it: when cooked firm, take them out also; throw a good handful of flour into the butter in the stewpan, let it get a little brown; next moisten with some veal gravy. Let the sauce boil a little, to see whether it is not too thick; if so, you will never be able to skim off the fat, and accordingly it will never be of a good colour. When sufficiently stewed, put in the rabbits, bacon, a bunch of parsley and green onions, thyme, bay-leaf, clove, etc. etc.; and when the sauce has boiled for an hour, skim it well, and put the meat into another clean stewpan, and drain the sauce through a tamis; then take some button mushrooms and some small onions, and fry them white in butter; let them boil for a quarter of an hour in the sauce. When you are going to send up to table, first dish the pieces of rabbit, next the small white onions, and then put the bacon and the mushrooms over. Take off the fat and scum, otherwise there can be no good cookery; and cover the whole with the sauce when reduced.