Cut up two rabbits, place them in a stewpan with one onion, one bay-leaf, a blade of mace, a small piece of celery, some seasoning, and two quarts of stock-broth; boil together until the rabbits are tender, take them out of the gravy, save the best pieces of meat for sending in the soup to table, pound the bones in a mortar with a little grated nutmeg, then put them back in the gravy; add one quart of milk and a little roux, and boil twenty minutes; strain through a fine hair sieve, add the pieces of meat cut into small squares, and a little chopped parsley, and the juice of one lemon; bring to the boil, take off the scum, and the soup is ready for serving.