Young Rabbits, Hunter's Style

Skin and draw two young rabbits; wash, wipe, and cut each one into twelve pieces; put them into a sautoir on a brisk fire to fry and color the meats lightly, adding half a pound of raw ham cut in one-eight of an inch squares, four ounces of onions cut exactly the same size, a bunch of parsley garnished with thyme, bay leaf, garlic, and a clove. Drain off the fat, and season with salt and pepper, putting in a pint of espagnole sauce (No. 414), and as much Burgundy wine; simmer, reduce, and add a pint of cooked minced mushrooms and half as many truffles. Dish it up and garnish with the mushrooms and truffles, pour a third of the sauce over, and range croutons of bread fried in butter all around; serve the remainder of the sauce in a sauce boat.