Cut a pair of rabbits into eight pieces each, soak in salted water half
an hour, and stew until half done in enough water to cover them. Cut a
quarter of a pound of fat pork into slips, and boil four eggs hard. Lay
some bits of pork in the bottom of a deep dish and upon these a layer
of the rabbit. Upon this spread slices of boiled egg, peppered and
buttered. Sprinkle, moreover, with a little powdered mace, and squeeze
a few drops of lemon-juice upon each piece of meat. Proceed in this
order until the dish is full, the top layer being pork. Pour in the
water in which the rabbit was boiled, when you have salted it and added
some lumps of butter rolled in flour. Cover with puff-paste, cut a slit
in the middle, and bake one hour, laying paper over the top should it
brown too fast.