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RABBIT PATE (a la Provencale)

Take two rabbits, cut them into joints without boning them, and lay them in a saucepan with two carrots, two onions, a clove of garlic, a bunch of herbs, and about a pound of the belly of pickled pork. Boil in as little water as possible for half an hour, then take the meat out, drain it, place the pork at the bottom of a well-buttered pie-dish, and upon it lay the pieces of rabbit. Pour a glassful of white wine over the whole, and strew over it some Spanish pimento; have some batter ready, pour it into the dish, and bake the pate in a quick oven for half an hour. Reduce the liquid in which the meat was cooked, and add the juice of a lemon; when the pate is done, place it in another dish, and serve with the sauce poured round it.