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Stewed Rabbits with Fine Herbs

Put a few chopped mushrooms and shallots into a saucepan with a small quantity of butter, add a little minced parsley, place the saucepan over the fire and cook them until done; then put in two rabbits cut up into pieces, dust them over with salt, pepper and grated nutmeg, add a small bunch of sweet herbs, and toss the pan over the fire for a few minutes; pour in one breakfast cupful of white wine, place the lid on the pan, pile hot ashes on it, and let it remain on the fire for about twenty minutes. Add the juice of a lemon, a small lump of both butter and game glaze, sprinkle over a small quantity of flour, and stir well for two or three minutes. Turn the whole out onto a dish, piling it up, and serve.