Hare Pie can be made in precisely the same way, only remember to add a glass of port wine, a teaspoonful of good vinegar, and a good spoonful of red currant jelly to the broth when strained, before adding it to the pie, and season highly with the mignonette. Ham also may be used entirely or half and half with the bacon, if liked, for hare pie. Moreover, both rabbits and hares may be boned, the bones being used for the stock, and the flesh packed into the pie dish in layers with the ham or bacon and forcemeat, as you please. It is best to keep a little of the stock lack, to add to the last, dissolving in it ½oz. or so of best leaf gelatine if the pie is only to be eaten cold. Be very careful to make a good vent hole in any rabbit pie, and do not put the centre rose in, whilst cooking, however loosely, as nothing is so unwholesome, not to say actually dangerous, as an unventilated rabbit pie.