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Rabbit Pate

Take two young rabbits, bone them, and cut them into pieces. Take half a pound of fresh pork and half a pound of veal fat; chop these ingredients small, and mix with them a laurel-leaf, a shallot, thyme, and some parsley, all finely shredded, and add pepper, salt, and a little powdered cloves. Lay the minced rabbits, etc., in a pie-dish lined with slices of fat bacon, pour a wine-glassful of brandy over the whole, and cover the top with slices of bacon. Place the pate in a moderate oven, and let it remain there for a couple of hours. When done enough, serve the pate in a flat dish garnished round the edges with slices of beetroot sprinkled with vinegar, or pickled capsicums can be used instead, if liked.