Cut up two young rabbits as before, and put them two hours in warm water
to disgorge, then put them in a stewpan just covered with clear water,
add two onions, one carrot, a bunch of parsley, two cloves, and a little
salt, boil half an hour at the corner of the stove, and skim well, take
out the pieces and pass the stock through a cloth, trim each piece of
rabbit nicely, and put it in another stewpan, with a quarter of a pound
of butter, pass them over the fire three minutes, then mix one ounce of
flour with them, pour the stock over and add fifty peeled button onions,
stir round gently until boiling, then draw it to the corner of the fire
and let simmer till the rabbit is very tender, then take them out, with
the onions, and put them in another stewpan, reduce the sauce till it
adheres to the back of the spoon, pass it through a tammie over the
rabbit and onions, add a liaison of two yolks of eggs mixed with half a
gill of cream, stir it in gently, place it over the fire but do not let
it boil, dress the rabbit in your dish and sauce over; mushrooms may be
added, and the onions ought to be kept as whole as possible.