498. Rabbit Pie.—Cut a nice rabbit into joints, splitting the head in halves, and lay them in lukewarm water half an hour, to disgorge, then dry them upon a cloth, season well with pepper, salt, chopped eschalots, parsley, two bay-leaves, and a spoonful of flour; have also three quarters of a pound of uncooked streaked bacon, cut into square pieces the size of walnuts, build up the pieces of rabbit and bacon together, in a pie-dish, commencing with the worst pieces, and forming a dome; pour in a little water, cover with paste, and bake as directed for rumpsteak pie.