Half to three quarters of a pound of short pastry, and be sure that it is well seasoned.

2 small rabbits

2-3 rashers of streaky bacon

salt and pepper

6 peppercorns

1 onion, 1 carrot

3-4 coriander seeds

flour

This is a an example of a small rabbit.

Just in case bunnies are in short supply!!

Cut the rabbit into neat joints, put into a saucepan with the onion, sliced carrot, peppercorns and the coriander seeds. Cover with slightly salted water. Do not omit the coriander seeds if you can help it, they are usually available from the grocers or a herb shop, and they do give a delicate flavour to rabbit or veal.

Bring the contents of the saucepan to the boil, remove the scum without scooping out the peppercorns or the seeds, reduce the heat and simmer gently for 40 minutes. Cool off the rabbit joints in the liquid. You may use the joints complete providing they are small and the rabbit tender one, or take the meat from the bone in large pieces. If the pie is to be served cold the latter seems nicer. In any case coat joints or meat in seasoned flour. Slice the partly cooked onion, cut the streaky bacon into small pieces.

Put a pie funnel or an egg cup into the centre of a deep pie dish and surround with rabbit, bacon and onion.

Fill the dish to within an inch of the top with strained rabbit broth. Brush the rim of the dish with rabbit broth and press a thinly rolled strip of paste round it. Damp this in turn and lift the rolled out crust over the pie. Press firmly round the edges and cut away the superfluous paste off with a sharp knife and always cut the pastry off away from you. Flute the edges with a small knife or a teaspoon handle. Cut the rest of the pastry into small leaves, roll a thin strip into rose round one finger. Arrange the leaves and rose or roses in the center, make steam holes on either side. Beat the egg yolk with 2 tablespoons of milk, with this brush over the top of the pie crust and the decorations. Leave for 2 minutes then give a second glazed this when possible, as it gives a richer, much shinier finish than just one brushing.

Since the meat is well cooked, the pie need only be cooked for as long as it takes to do the crust, so bake for 15 minutes at Regulo 7 450 degrees F., then lower to Regulo 5, 400 degrees F., and bake for a further 15-20 minutes.

If puff crust is used, start the pie at Regulo 10, 500 degrees F., as this type of crust must be cooked at a high temperature at first to make it rise puffed and fluffy. Lower as before.

If the pie is to be served cold, add 1 teaspoonful of gelatine to each three quarters of a pint of rabbit broth before pouring into the pie.