Rabbit, to Boil

Rabbits that are three parts grown, or, at all events, which are still quite young, should be chosen for boiling. Wash them well, tru them firmly, with the heads turned and skewered to the sides, drop them into sufficient boiling water to keep them quite covered until they are cooked, and simmer them gently from thirty to forty-five minutes; when very young they will require even le time than this. Cover them with rich white sauce mixed with livers parboiled, finely pounded, and well seasoned with cayenne and lemon juice; or with white onion sauce, or with parsley and butter, made with milk or cream instead of water (the livers, minced, are often added to the last of these), or with good mushroom sauce. Time. 30 to 45 minutes. (Eliza Acton.)