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Rabbit Pie, Plain

Be careful to choose a young rabbit. Skin, empty, and wash it, and cut it into ten or twelve neat joints. If the head is to be put into the pie, split it into halves, and lay these with the other pieces in lukewarm water for half an hour. Drain and dry them, put them into a large pie-dish, the inferior joints at the bottom, and put with them three or four slices of fat bacon. Mix a tea-spoonful of salt, half a tea-spoonful of white pepper, and half a blade of powdered mace, and sprinkle this powder over the rabbit; a little minced onion may be added, if linked. Barely cover the rabbit with cold stock or water. Lay a plate on the dish, and bake the contents in a moderate oven till they are three-parts cooked. Let the dish cool, cover it with pastry in the usual way, ornament it prettily, and make a hole in the centre, brush the crust over with egg, and bake the pie in a well-heated oven till the pastry is done enough. Serve it either hot or cold. Some cooks slice potatoes thinly, and lay them in the bottom of the dish before they put in the rabbit. Time, three-quarters of an hour to bake the pie. Probable cost, 2s. 8d. Sufficient for four or five persons.