Rabbit Pie

Ingredients

• 1 rabbit
• a few slices of ham
• salt and white pepper to taste
• 2 blade pounded mace
• 1/2 teaspoonful grated nutmeg
• a few forcemeat balls
• 3 hard-boiled eggs
• 1/2 pint gravy
• puff crust

Instructions

1. Cut up the rabbit (which should be young), remove the breastbone, and bone the legs.
2. Put the rabbit, slices of ham, forcemeat balls, and hard eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace, and grated nutmeg.
3. Pour in about 1/2 pint of water, cover with crust, and bake in a well-heated oven for about 1-1/2 hour.
4. Should the crust acquire too much colour, place a piece of paper over it to prevent its burning.
5. When done, pour in at the top, by means of the hole in the middle of the crust, 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.