Rabbit pie
Clean, wash and joint, cutting each back into three pieces. Leave in salt and water for half an hour; wipe, and rub well with lemon juice, salt and pepper; where the meat is thick, make several cuts with a knife that the seasoning may penetrate. Lay them in a saucepan, add cold water to cover, then put in a bay-leaf, eight peppercorns, a bit of mace and two sliced onions. Cook slowly till the meat is tender. Have ready a buttered bakedish and when the meat is cool lay within this, alternately with sliced boiled eggs, a few minced olives and a dozen tiny young onions which have been parboiled. Thicken with browned flour the liquor in which the rabbit was stewed, and add more salt if needed. Strain it over the meat, using enough to make it quite moist. Cover the dish with a rich pastry or baking-powder crust, make a wide cut in the center, and bake, covered, half an hour, then brown.