Partly boil and cut up a rabbit and place it in an earthenware pot with two cups of stock, a dozen oysters, a little mace, pepper, salt, and herbs. Cook until tender, which will take about an hour. Remove the meat, and after straining the gravy add a minced anchovy, a tablespoonful of port or sherry. Pour the gravy over the rabbit and serve with mixed cooked vegetables arranged round the dish.