The rabbit should be parboiled, and cut up into joints, and placed in a pie-dish, with sufficient stock or water to cover it; the water in which it was boiled would do. Place thin slices of bacon in with the rabbit, a few scraps of cold veal, a little chopped parsley and onion, season with salt and pepper, cover with a paste and bake. (See Pie, Meat.) This is an ordinary, quick, and common way of making rabbit pie. A far better way, so that it can be eaten cold like game pie, is as follows: -

Cold Rabbit Pie, As Game Pie

Take an ordinary-sized rabbit, parboil it for twenty minutes, cut the meat from the bones and let the bones help to make a stock No. 3 (see No. 10) which will be a jelly when cold. Take half a pound of calf's liver and half a pound of bacon, and make some liver force-meat (see Liver Force-meat), only seasoned with double the quantity of the mixed herbs and spices there given. Cut up half a pound of rather lean ham or bacon into small pieces, and place the flesh of the rabbit, the liver force-meat, and the bacon, in a pie-dish. Press the meat slightly together and nearly fill the dish, Pour in the stock, which must make a jelly when cold. Cover the pie with puff-paste. (See Paste, Puff.) Bake in the oven for nearly an hour. "When baked pour in gradually through the hole in the top some more stock, so as to fill the pie up to the crust with gravy. This can be poured in when the gravy is nearly set. Serve cold. The stock must be rather highly flavoured with onion, or, still better, garlic and black pepper. This is very like good game pie.