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Rabbit Pie

Clean and skin two or more rabbits, cut them up into joints, and then again into small pieces, removing all the largest bones; add about one pound of steak, and a few slices of bacon also cut up small, sprinkle the whole over with finely-minced parsley and thyme, and salt and pepper to taste; put them at the bottom of a pie-dish intermixed with a few forcemeat balls or yolks of hard-boiled eggs, pour over enough stock or water to moisten, place a crust of light paste on the top, brush it over with beaten eggs slightly salted, place the dish in a moderate oven, and bake for a couple of hours. When cooked take it out, and serve it either hot or cold.