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Fife Pie

(Scotland.) Cut a plump young rabbit into joints, make a forcemeat of the liver,--or chicken livers, if preferred,--parboiled and minced, bread-crumbs, 2 ounces of bacon, thyme, parsley, lemon peel, nutmeg, pepper, and salt, and yolk of an egg. Form into balls. Arrange the meat in layers, with thin slices of bacon between, and the balls here and there. Pour in one cup of consomme and a spoonful of white wine, cover with puff paste, and bake 1 1/2 hours. Best eaten cold, as the Roman pie is better eaten hot.