Page:Mrs Beeton's Book of Household Management.djvu/871

Rh addition to the rabbit. Sufficient for 12 patties. Seasonable from September to March.

Ingredients.—1 rabbit, ½ a lb. of bacon or pickled pork, ½ a lb. of beefsteak, ½ a pint of stock, salt and pepper, short crust or puff paste.

Method.—Wash the rabbit, divide it into small joints, cut the beef into small thin slices, and the pork into dice. Place these ingredients in layers in a pie-dish, season each layer liberally with salt and pepper, and ¾ fill the dish with stock. Cover with paste (see Veal and Ham Pie No. 798), bake from 1¾ to 2 hours in a brisk oven until the paste has risen and set, and afterwards more slowly. Before serving, add the remainder of the hot stock to the pie. When the pie is intended to be eaten cold, forcemeat balls and hard-boiled eggs will be found an improvement, and the appearance may be improved by brushing it over with yolk of egg when ¾ baked.

Time.—To bake, from 1¾ to 2 hours. Average Cost, 2s. 3d., exclusive of the paste. Sufficient for 6 or 7 persons.