Pulled Rabbit

Boil 2 cleaned rabbits until very tender.

Take them out to cool.

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 stove, and transfer it to a deep dish.