Rabbit Pie.—Prepare a plain herb forcemeat, as given for turkey, only using half the quantity, and mixing it with the liver and kidneys of the rabbit, and about 4oz. of cold cooked veal or fowl, all previously minced and pounded fine; sieve this all through a wire sieve, and place a layer of it at the bottom of a pie dish, and on this spread a layer of bacon, and then the rabbit cut into joints, dusting it all liberally with quatre épices or Gouffé's mignonette, and filling the spaces between with some of the farce and quartered hard-boiled eggs; now have a second layer of bacon, then more rabbit, and lastly the rest of the forcemeat, covering this again with a few slices of bacon; pour in about half a pint of strong stock made from the head, neck and trimmings of the rabbit, and a piece of gravy or stock beef, flavoured with the usual vegetables. Cover this pie with a good crust and bake one and a quarter hours in a good oven. For this, take one good rabbit and ½lb. of beef.