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RABBIT PIE, PLAIN (another way)

Prepare the rabbit as before, cut it into neat joints, and lay these in water for an hour, dry them well, and season each one with salt and pepper. Cut three-quarters of a pound of bacon into neat squares. Lay the inferior joints of the rabbit at the bottom of a deep dish, put upon them two or three pieces of bacon, and three parts fill the dish with alternate layers of rabbit and bacon. Dredge a little flour, and sprinkle a little chopped parsley and a little minced shallot lightly over each layer, and put two bay-leaves on the top. Pour in half a pint of stock or water, cover the pie with pastry in the usual way, brush over with egg, make a hole in the top, and bake in a well-heated oven. Turn it about, that it may bake equally, and, to keep it from burning, place upon it, if necessary, a piece of paper. When done enough, pour into it one or two spoonfuls of nicely-flavoured gravy, and serve hot or cold. Time to bake, an hour and a half. Probable cost, 2s. 6d. Sufficient for five or six persons.