two ounces of butter into the cream, until the rabbits are tender.
Put in this liquor to the rabbits, and keep tossing them over the fire
till they become thickened, and then squeeze in a lemon; add truffles,
mushrooms, morels, artichoke bottoms, pallets, cocks-combs, forcemeat
balls, or any of these.

_Rabbits, white fricassee of._ No. 3.

Cut them in the same manner as for eating, and put them into a stewpan,
with a pint of veal gravy, a little beaten mace, a slice of lemon-peel,
and anchovy, and season with cayenne pepper and salt. Stew over a slow
fire, and, when done enough, thicken the gravy with butter and flour;
then strain and add to it two eggs, mixed with a glass of cream, and a
little nutmeg. Take care not to let it boil.

_Turkey, to boil._

Fill a large turkey with oysters; take a breast of veal, cut in olives;
bone it, and season it with pepper, salt, nutmegs, cloves, mace,
lemon-peel, and thyme, cut small; take some lean veal to make forcemeat,
with the ingredients before mentioned, only adding shalot and anchovies;
put some in the olives and some in the turkey, in a cloth; roast or bake
the olives. Take three anchovies, a little pepper, a quarter of a pint
of gravy, as much white wine; boil these with a little thyme till half
is consumed; then put in some butter, meat, oysters, mushrooms, fried
balls, and bacon; put all these in a pan, and pour on the turkey; lay
the olives round, and garnish the dish with pickles and lemon. If you
want sauce, add a little gravy, and serve it up.

_Turkey, with Oysters._

Boil your turkey, and serve with the same sauce as for pullets, only
adding a few mushrooms.

_Turkey a la Daube._

Bone a turkey, and season it with pepper and salt; spread over it some
slices of ham, over them some forcemeat, over that a fowl, boned, and
seasoned as the turkey, then more ham and forcemeat, and sew it up.
Cover the bottom of a stewpan with veal and ham cut in slices; lay in
the turkey breast downward: chop all the bones to pieces, and lay them
on the turkey; cover the pan close, and set it over the fire for five
minutes. Put as much clear broth as will cover it, and let it do for two
hours. When it is more than half done, put in one ounce of the best
isinglass and a bundle of sweet-herbs; skim off all the fat, and, when
it is cold, break it with whites of eggs as you do other jelly. Put part
of it into a pan or mould that will hold the turkey, and, when it is
cold,