Procure two young rabbits and proceed as in the last, but at the time
you add the onions also add the same quantity of pieces of carrot and
turnip cut with a scoop of the same size as the onions, skim well, and
when done take them out, put them as before in a clean stewpan, take up
the rabbits, pass the sauce through a tammie upon them, add half a
teaspoonful of sugar and a few heads of asparagus or peas, make it quite
hot; sauce over the rabbits and serve.