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Rabbit, Baked, with Rice

Cut up a fat young rabbit into neat joints, and pepper these rather highly. Dissolve three or four ounces of bacon fat or good dripping in a saucepan, put in the pieces of rabbit, and let them steam over a gentle fire until they are lightly browned and half cooked. Take them up, drain them, and put them aside. Wash half a pound of rice, and put it into a saucepan with a quart of nicely-flavoured stock and half a blade of mace. Let it simmer until it is tender and has absorbed the liquor, then let it cool, and stir in with it a large slice of fresh butter and the yolks of four eggs. Butter a deep dish, lay the pieces of rabbit into it, pour over them a large spoonful of chutney, and then spread the rice on the top. Lay the beaten yolks of two eggs upon the rice, and bake the preparation in a brisk oven. Serve very hot in the dish in which it was baked. Time to bake, half an hour. Probable cost, 3s. 4d. Sufficient for five or six persons.