RABBIT POT PIE.
102. Cut a rabbit in small pieces, season it highly with salt and pepper. Make a paste, line the sides of a pot with the crust, then put in the rabbit, with three ounces of butter cut up and rolled in flour. Roll out some of the dough, cut it in pieces about three inches square, and lay it in with the pieces of rabbit; pour in as much water as will cover it, roll out a sheet of paste and place on the top, leaving an opening in the centre. Cover the pot with the lid, and let it cook slowly till the rabbit is done.
If when your pie is nearly done, the gravy should not be thick enough, add a few more pieces of butter rolled in flour.
When the pie is done put the top or soft crust at the bottom of the dish, lay the rabbit on it, then place the brown crust on the top with the brown side up. Serve the gravy in a gravy boat.