1 rabbit, cut in serving pieces
Rich pie crust
1 lb. bacon
2 c. bread crumbs
Salt
Pepper
1/2 tsp. mace
2 tbsp. chopped shallot
2 tbsp. chopped parsley
Chicken or game stock
Thin-sliced cooked ham

Parboil rabbit and rabbit liver 1/2 hour in salted water to cover. Drain. Make pie crust and refrigerate. Cook bacon; drain and crumble. Chop rabbit liver and mix with crumbled bacon, crumbs, seasonings. Moisten with just enough stock to hold together. Place in bottom of baking dish. Lay rabbit pieces on top, then enough slices of ham to cover. Roll out pastry and cover dish, making slashes in pastry for steam to escape. Bake at 450 degrees for 10 minutes; lower temperature to 350 degrees and bake 45 minutes. Serves 6.