Clean two young rabbits, cut into joints, and soak in salt and water an
hour. Put into a saucepan with a pint of cold water, a bunch of sweet
herbs, an onion finely minced, a pinch of mace, one of nutmeg, pepper,
and half a pound of fat salt pork, cut into slips. Cover, and stew
until tender. Take out the rabbits and set in a dish where they will
keep warm. Add to the gravy a cup of cream (or milk), two well-beaten
eggs stirred in a little at a time, and a tablespoonful of butter. Boil
up once—when you have thickened with flour wet in cold milk—and take
the saucepan from the fire. Squeeze in the juice of a lemon, stirring
all the while, and pour over the rabbits. Do not cook the head or neck.