Rabbit Pot-Pie
Cut up the rabbits, and stew them in a little water. When nearly done, put the pieces into a pot and intersperse them with bits of cold ham. Add the gravy left from the stew. Season with pepper and mace. Have ready sufficient paste, (made with minced suet, and rather more than twice its quantity of flour.) There must be enough of paste to line the sides of the pot all round, nearly up to the top, and enough to make a thick lid, besides having plenty of extra pieces to lay among the other contents. Also have ready a few onions boiled and sliced. Cover the pie with the lid of paste, not fitting very closely. Make a cross slit in the top, and pour in a little water. When done, serve all up on one large dish.
This pie will be much improved by stewing with the rabbits a fresh beef steak. A beef steak in any pot-pie thickens and enriches the gravy.