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Spanish Olio

(Olla Podrida.) Clean, parboil, and cut up a fine fat rabbit, add 12 oysters, 2 cups of consomme, a little mace, salt, pepper, some parsley, thyme, and a bayleaf. Cook, covered, until tender, about 1 hour in an earthen pot or bowl. Strain the gravy, add 1/4 pound of butter, 1 tablespoonful of flour, an anchovy minced fine, a tablespoonful of wine or Worcestershire sauce, and pour over the rabbit. Serve with a pint of mixed cooked vegetables, in the same dish, onions, beans, green peppers, carrots, cabbage, etc.