Stewed Rabbits in Milk

Ingredients

• 2 very young rabbits, not nearly half grown
• 1-1/2 pint milk
• 1 blade mace
• 1 dessertspoonful flour
• a little salt and cayenne

Instructions

1. Mix the flour very smoothly with 4 tablespoonfuls of the milk, and when this is well mixed, add the remainder.
2. Cut up the rabbits into joints, put them into a stewpan, with the milk and other ingredients, and simmer them _very gently_ until quite tender.
3. Stir the contents from time to time, to keep the milk smooth and prevent it from burning.
4. /2 hour will be sufficient for the cooking of this dish.