Serve them up hot, with the gravy in the bottom of the dish.
Then put it into the gravy soup, add the wine, and let it come to a boil.
Take the gravy that you poured from the meat, and skim off all the fat.
Having skimmed the gravy, mix some thin melted butter with it.
Then skim off the fat, and strain the gravy into a clean sauce-pan.
Baste it at first with a little salt and water, and then with its own gravy.
Put the pieces of rabbit on a hot dish, and pour the gravy over them.
Lay the meat and vegetables upon it, and pour over them the gravy.
For the gravy,--take, that from the dripping-pan and skim it well.
The gravy will be improved by stirring into it a glass of port wine.