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Civet of Hare

(England.) Clean and cut up a rabbit; fry all in some butter, adding some chopped ham, about 2 tablespoonfuls. Then add 1 1/2 pints stock, thickened with some flour, 6 small onions, 1 bayleaf, 1 bit of mace, salt, pepper, and 6 chopped mushrooms. Simmer 1 hour, strain the sauce, add a spoonful of port wine, or the juice of a lemon. Arrange the meat on toast and pour over the sauce. RABBIT (as cooked in Venice.) Cut up three fine rabbits, melt 1 ounce of butter and add 1 ounce chopped ham and some parsley, onion juice, and herbs; fry, and add the meat. When brown, add 1/2 cup of white broth and cook until tender. Strain the sauce, add the yolks of 3 eggs, a tablespoonful of capers, and salt and pepper. If not enough, add hot cream or milk and pour over.