Fricasseed Rabbit

Skin and cut in pieces and lay in cold water a few minutes. Drain, and put in a saucepan, with pepper and a little pork cut in strips. Cover with water and simmer 1/2 hour. Then add a small chopped onion, 1 tablespoon chopped parsley, 1 blade of mace, and a little clove. Mix to a smooth paste 1 tablespoon of flour, stir it in and let the rabbit simmer until it is tender. Then stir in 1/2 cup rich cream. Boil up and serve