Another _Gravey,_ for a private Family, where there is not an opportunity of getting _Beef_ to make it of. Take some Butter, and some Onion, cut small, put it in a Sauce-Pan, and set it over the Fire till the Butter melts; then drudge in some Flour, and stir it well, till the Froth sinks down, and then it will be brown; you must then have ready prepared the following Mixture to throw in, _viz._ some good old Beer, and as much Water, an Onion cut small, some Pepper and Salt, a small Anchovy shred, a little Lemon-Peel grated, a Clove or two, and, if you have it, a little Mushroom Liquor, or Liquor of pickled Walnuts; then let them all simmer together a little while, and it will produce a thick good Gravey. The Manner of Trussing a _Rabbit_ for Boiling. [Illustration: Fig. 1] Cut the two Haunches of the Rabbit close by the Back-Bone, two Inches, and turn up the Haunches, by the Sides of the Rabbit; skewer the Haunches through the lower Part of the Back, as at A; then put a Skewer through the utmost Joint of the Leg at B, and so through the Body, and through the other Leg, so that the end of the Leg reaches the Shoulder-Blade. Then truss up the Shoulders high, and let the Pinnions be carried back, to take the Legs at B, and lie between them and the Body; and under the height of the Pinnions, put a Skewer, and bend the Neck backwards, and pass the Skewer through all, at C, so that it supports the Blade-Bone, and holds the Head up. The Manner of Trussing a Single _Rabbit_ for Roasting. From Mr. _W. N._ Poulterer. [Illustration: Fig, 2 ] You case the Rabbit all, excepting the lower Joints of the four Legs, and those you chop off: then pass a Skewer through the middle of the Haunches, after you have laid them flat, as at A; and the Fore-Legs, which are called the Wings, must be turn'd, as at B; so that the smaller Joint may be push'd into the Body, through the Ribs. This, as a single Rabbit, has the Spit pass'd through the Body and Head, but the Skewer takes hold of the Spit to preserve the Haunches. But to truss a couple of Rabbits, there are seven Skewers, and then the Spit passes only between the Skewers, without touching the Rabbits. To make a _Pheasant_ of a _Rabbit,_ truss'd in such a manner, that it will appear like a _Pheasant,_ and eat like one, with its Sauce. This is called, by the topping _Poulterers,_ a _Poland-Chicken,_ or a _Portugal-Chicken._ But it is most like a _Pheasant,_ if it is larded. From Mrs. _Johnson,_ at the famous Eating-House in _Devereux-Court_ near the _Temple._ [Illustration: Fig. 3]