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Venison and Hare Pie

In making this pie be sure that both the venison and the hare are thoroughly well kept. Take the flesh in one piece from a neck of venison, and cut it to the length of the pie-dish; season with salt, cayenne, and pounded mace. Divide the hare into pieces convenient for serving. Take out the bones, and fill the cavities with good veal forcemeat. Line the edges of a pie-dish with good pastry. Lay the venison in the centre, and arrange the pieces of hare closely round it. Put forcemeat in the dish to fill up the empty spaces, and lay two or three spoonfuls of jellied gravy on the top. Place the cover on the pie, and ornament according to taste. Bake in a well-heated oven. When done enough pour into it, through a pointed strainer, a little additional gravy. This gravy may be made as follows. Put the bones and trimmings of the hare and venison into a saucepan with a slice of lean ham, six or eight peppercorns, two cloves, a little salt, and as much stock or water as will cover the ingredients. Simmer the liquor till it is pleasantly flavoured and so strong that it will jelly when cold. Let it cool, clear it entirely from fat, and it will be ready for use. If preferred, the pie may be made entirely of venison. Time to bake the pie, two hours. Probable cost, hare, from 3s. 6d.; venison, very uncertain.