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RABBIT PIE (another way)

Put into the bottom of a baking-dish a few slices of ham or beef; cut the rabbit into as many bits as you like; season each bit with salt, pepper, pounded spices, etc.; put them in a dish as close as possible, add a glassful of broth if you have any; if not, a wine-glassful of water and a drop of white wine; cover this dish quite close with a good crust, beat an egg, in a gallipot, and with a paste-brush rub it twice over the paste, and bake in a hot oven for an hour and a half, when the pie will be ready for serving. Whether hot or cold, this dish is excellent. Remember that if the rabbit pie is to be eaten cold it must be much more highly seasoned than when made to be eaten hot.