Pulled Rabbits
Boil, very tender, a fine pair of nice young rabbits. When cold, cut them in pieces as for carving, and peel off the skin. Then with a fork pull all the meat from the bones, first loosening it with a knife. Put it into a stew-pan with plenty of cream, or some bits of fresh butter rolled in flour; some minced sweet herbs, some grated fresh lemon rind, and some hard-boiled yolks of eggs crumbled. Season with cayenne and nutmeg. Cover it, and let it simmer till it comes to a boil. Then immediately take it off the fire, and transfer it to a deep dish. Serve it up hot. This is a side dish at dinner.