I tried the Stewed Rabbits in Milk recipe this week, eager to taste a bit of history. I found the process surprisingly straightforward — the key was the gentle simmering, which allowed the flavors to meld without overcooking the delicate rabbit meat. What delighted me was the subtle warmth the mace brought to the dish; it was a pleasant surprise, as I usually reach for cinnamon or nutmeg. The cayenne was also a nice touch, adding just enough heat to balance the creaminess of the milk. This recipe is perfect for the vintage enthusiast or the adventurous weeknight cook looking to try something new. The hands-on time is minimal, and the slow simmer means you can set it and forget it. I served it with some crusty bread to soak up the milky sauce, and it was a comforting end to a long day. If you can source young rabbit, this is a dish worth trying — it's a taste of the past that feels surprisingly modern.