Rabbit Pie

Ingredients

1 rabbit, a few slices of salt pork, 1 hard-boiled egg, a little mace, a few drops of lemon-juice, pepper and butter.

Method

Cut the rabbit into eight pieces, soak in salted water half-an-hour, and stew until half-done in enough water to cover it. Lay some slices of the pork in the bottom of a pie-dish, and upon these a layer of the rabbit. Upon this lay slices of boiled egg, peppered and buttered. Sprinkle a little powdered mace, and squeeze a few drops of lemon-juice upon each piece of meat. Proceed in this order until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and adding a little flour, cover with puff paste, cut a slit in the middle, and bake one hour, laying paper over the top should it brown too fast.

Jugged Rabbits

Ingredients

2 rabbits, a few thin slices of salt pork, minced onion and parsley, 1 teacup of gravy, a dessert-spoonful of currant jelly, a little browned flour.

Method

Skin, clean with care, and joint the rabbits. Lay some thin slices of salt pork in the bottom of a stoneware jar, lay upon them some pieces of rabbit, and strew with a little minced onion and parsley; add more pork, more rabbit, etc, till all is used up. Pour over this a cupful of gravy, cover the jar closely, and stand it in the oven. Cook steadily for two hours, or longer if the meat is not tender. When it is done, arrange the meat on a hot dish; strain the gravy into a basin, and stand it in a basin of cold water for a minute, to throw up the fat; remove this, add a dessert-spoonful of currant jelly, a little browned flour wet with water, boil up and pour over the rabbits. Serve quite hot.

Note. - To make this dish especially good, lay the rabbit when it is cut up in milk and water for several hours, or all night; and serve a few small forcemeat balls in the gravy. It is then an excellent and inexpensive substitute for jugged hare.