Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with twoounces of butter, ahandful of chopped mushrooms, abunch of parsley and twoshallots chopped; season with pepper and salt, and alittlethyme or sweet herbs; cook them a light brown. Throw in aglass of white wine, a halfcup of brown gravy from veal or chicken, and the juice of half a lemon. Toss all up on the fire fifteen or twenty minutes, and it is ready to be put in the pie. If you have no gravy on hand, add to the rabbitsacup of sweet milk, and apiece of butter, as large as a hen's egg. Make a nice paste, line the sides of the pan, pour in the stewed rabbit, and cover with paste. Bake until a light brown, and eat cold or hot. It is almost as good as venison pie.