RABBITS IN PAPERS

Take two young rabbits; cut off the limbs and put them aside. Cut the flesh from the body, and chop it very fine, mixing it with shalots, parsley, and mushrooms chopped also, and, if you choose, a clove of garlic. Season it with salt, pepper, and nutmeg, and moisten it with sweet oil. Lay the legs of the rabbit in this mixture, for three or four hours. Then take out separately each leg covered with the seasoning, lay on it a thin slice of bacon or cold ham, and wrap it in a sheet of white paper well buttered. Broil the limbs slowly on the gridiron, and serve them up hot in the papers.

Fowls may be done in the same manner. Ducks also.