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Six slices of fat bacon. Two tablespoonfuls of chopped parsley. One tablespoonful of breadcrumbs. Three hard-boiled eggs. One raw egg. Salt and pepper. A little grated lemon-rind. Three-quarters of a pound of any good pastry. (Sufficient for six or eight.)
Cut the rabbit into neat, small joints. Chop about a slice of the bacon, enough to fill a tablespoon, and boil the remainder for ten minutes.
Put the heart and liver of the rabbit in a pan with water to cover them, bring them to the boil, and cook them for five minutes; then chop them finely. Put the chopped bacon, heart and liver in a basin with the crumbs, parsley, lemon-rind, and salt and pepper to taste. Mix all together. Beat up the egg, and add enough of it to bind the mixture to a paste; then shape it into small balls. Put a layer of pieces of rabbit in a pie-dish, then some slices of bacon, forcemeat balls, and slices of hard-boiled egg; next, more rabbit, and so on until the dish is full. Pour in enough water or stock to about half-fill the dish. Roll out the pastry. Cut off a strip the width of the top of the pie-dish; brush the dish with a little water, put on the strip of pastry; brush it with a little water, then cover the dish with pastry, pressing the edges together. Decorate the top with leaves and a tassel of pastry. Beat up the egg, and brush the top of the pie and the decoration with it; but be careful not to brush the
Coquilles de Pigeon edges of the pastry, for if this is done it will not be able to rise. Bake it in a moderate oven for about one and a half hours.
This pie is delicious either hot or cold.
Cost, about 2s.