Having trussed the rabbits, lay them in a pan of warm water for
about fifteen minutes. Then put them into a pot with plenty of
water and a little salt, and stew them slowly for about an hour,
or till they are quite tender. In the mean time, peel and boil in
a sauce-pan a dozen onions. When they are quite tender all
through, take them out, and drain and slice them. Have ready some
drawn, butter, prepared by taking six ounces of butter, (cut into
bits and rolled in about three tea-spoonfuls of flour,) and
melting it in a jill of milk. After shaking it round-over hot
coals till it simmers, add to it the onions, and give it one boil
up.
When the rabbits are done stewing lay them on a large dish (having
first cut off their heads, which should not he sent to table) and
cover them all over with the onion-sauce, to which you may add
some grated nutmeg.