1 Rabbit
Ham, few slices
285ml (½ pint) Gravy
Very Good Puff Paste or Medium Puff Paste
Forcemeat Balls
3 Hard Boiled Eggs
2 Blades Ground Mace
½ tsp Grated Nutmeg
Salt and White Pepper, to taste

Cut up the rabbit (which should be young), remove the breastbone and bone the legs.
Put the rabbit into a pie dish with the slices of ham, forcemeat balls and hard eggs, in layers and season each layer with salt, pepper, ground mace and grated nutmeg.
Pour in about 285ml (½ pint) water, cover with pastry.
Bake in a well heated oven for about 1½ hour.
If the crust begins to colour too much, place a piece of paper over it to prevent its burning.
When done, make a hole on the middle of the crust and pour in, a little good gravy.
Which may be made of the breast, and leg bones of the rabbit and 2 or 3 shank-bones, flavoured with onion, herbs and spices.

Time: 1½ hour.
Sufficient for 5 or 6 persons.
Seasonable from September to February.

Note: The liver of the rabbit may be boiled, minced and mixed with the forcemeat balls, when the flavour is liked.