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Rabbit Pie, Raised

Take the meat from a fine young rabbit, cut it into small neat pieces, and season nicely with salt, pepper, and grated nutmeg. Cut half a pound of fat bacon into dice. Make a raised crust (see PASTE FOR RAISED PIES) and form the pie into any shape that may be wished, being careful that the sides are stiff and firm. Put in the pieces of meat and bacon, pack them tightly, and intersperse amongst them the yolks of three or four hard-boiled eggs cut into quarters lengthwise. Pour a little tomato sauce over all, or failing this a spoonful or two of good gravy, which will be a jelly when cold. Cover the pie with pastry, brush it over with egg, and ornament prettily. Bake in a mode-rate oven until it is done enough, that is until a skewer will pierce to the bottom of it easily. Serve either hot or cold. Time to bake, about an hour and a half. Probable cost, 3s. Sufficient for a breakfast or luncheon dish.