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Rabbit Pie

(Saxony.) Clean and cut into joints a fine young rabbit. Chop 1 pound of fresh pork and 1/2 pound of veal suet, with a laurel leaf (bayleaf.), an onion, thyme, parsley, pepper, salt, and 2 cloves. Line a dish with this forcemeat, lay the rabbit on top, in alternate layers, adding 3 hard-boiled eggs, sliced, 6 mushrooms, and 6 oysters, finally 1 glass of cider or white wine. Let there be a layer of forcemeat, covered with bread-crumbs, on top of all, cover closely 3/4 hour, then let it brown while baking. Serve hot or cold. CHICKEN PIE (as made in England.).

Cut into dice 2 ounces ham, 4 mushrooms, and 4 truffles, add 2 ounces butter mixed with 1 ounce of flour and 1/2 pint of white stock and a spoonful of rum or brandy. Add, after stirring on the fire for 10 minutes, 2 cups of chopped cold chicken,--not cut too fine,--8 gherkins, cut in slices, some parsley, seasoning, and 3 anchovies, chopped and boned. Line a dish with paste, bake it until yellow, fill with this, with paste on top. Bake it an hour, and serve cold. Used for picnics on the Thames, or when shooting. CHICKEN PIE (as made in France.).

Joint a large chicken, parboil it, using the water for soup, and cut the meat from the bones and skin. Make a forcemeat of the liver, 2 ounces of ham, 4 ounces of tongue, 2 ounces of butter, and the yolks of 3 boiled eggs. Season, add onion juice, and chop fine. Line a dish with paste, bake it yellow, fill in alternate layers of meat and the forcemeat. Add 1 cup of stock mixed with a tablespoonful of lemon juice, a layer of paste, and bake it 1 1/2 hours. Serve hot or cold.

CHICKEN TART (invented for Madame de Pompadour.).

Parboil 1 pound of spaghetti, being careful not to break it. Drain it, and line a mould, twisting it all around. Fill the centre with a mixture of 2 cups of cold chopped chicken, 1/2 cup of cream blended with some flour and butter and yolk of an egg, salt, pepper, nutmeg, and chopped parsley. Steam it like a custard, 1 hour, turn it out on a dish, and pour around it some good tomato sauce. Serve hot.