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Potted Rabbit

Potted meats will keep for months if required, and can be drawn upon as the occasion requires. 2 small rabbits or 1 large one. 1 pound of fat bacon. 1 pound of veal. The liver of the rabbits. Salt, pepper and spices. Cut the rabbit in pieces and put it in a stone jar; cut the veal and bacon in large dice, mix them and add a teaspoonful of mixed mace, cloves and black pepper, and a teaspoonful of salt, and fill the spaces between the pieces of rabbit. Lay a thin slice or two of bacon on top and 1 bay leaf, then cover with a lid of p'ain paste made of flour and water only, set the jar in a pan or pot containing water and bake in a slow oven 3 or 4 hours. There is no water needed in the meat. A greased paper on top will keep the paste from burning.

When done, set the jar away to become cold, pick the meat from the pieces of rabbit and pound them to a paste along with the veal, and bacon and fat, and if any gravy at the bottom boil down almost dry and mix it in. Taste for seasoning. Press solid into small jars or cups, and cover the top with the clear part of melted butter. Keep tightly covered in a cool place.