Rabbit Pie

Two rabbits, 1/4 lb. fat pork, 4 eggs, pepper, butter, a little powdered mace, a few drops of lemon juice, puff paste.

Cut a pair of rabbits into ten pieces, soak in salt and water half an hour and simmer until half done, in enough water to cover them. Cut a quarter of a pound of pork into slices, and boil four eggs hard. Lay some pieces of pork in the bottom of the dish, the next a layer of rabbit. Upon this spread slices of boiled egg and pepper and butter. Sprinkle, moreover, with a little powdered mace, a few drops of lemon juice upon each piece of meat. Proceed in this manner until the dish is full, the top layer being pork. Pour in water in which the rabbit was boiled; when you have salted it and added a few lumps of butter rolled in flour, cover with puff paste, make a hole in the middle and bake for 1 hour. Cover with paper if it should boil too fast.

Stewed Rabbit

One rabbit, dripping or butter, flour, 6 onions.

Cut a rabbit in pieces, wash in cold water, a little salted. Prepare in a stewpan some flour and clarified dripping or butter; stir it until it browns. Then put in the pieces of rabbit, and keep stirring and turning until they are tinged with a little color; then add 6 onions, peeled but not cut up. Serve all together in a deep dish.