RABBIT PIE.
Cut up a rabbit into joints, each leg in two, the back in three pieces, the breast in two pieces. Pepper and salt, dust with flour; boil two eggs hard, and cut them in quarters, cut a small onion in small pieces; place some onions at the bottom of the dish, then a layer of rabbit and some slices of bacon and hard-boiled eggs. Fill the dish with rabbit, add a few drops of Worcestershire sauce, two glasses of stock or water. Cover with American paste.