Stewed Rabbit

Original Instructions

1. 1

   Cover and stew until tender

2. 2

   Take out the rabbits and set in a dish where they will keep warm

3. 3

   Add to the gravy a cup of cream (or milk), two well-beaten eggs, stirred in a little at a time, a tablespoonful of butter, and a thickening made of a tablespoonful of flour and a little milk

4. 4

   Boil up once; remove the saucepan from the fire, squeeze in the juice of a lemon, stirring all the while, and pour over the rabbits

5. 5

   Do not cook the head or neck