Rabbit Pie

• 1 jointed rabbit
• 4 oz pork sausage meat
• 8

Soak the rabbit joints in salted water for two hours and dry well. Make the sausage meat into small balls and cut the stewing steak into cubes. Arrange layers of the steak, rabbit and sausage meat balls in a pie dish, sprinkling well with salt and pepper, parsley and nutmeg. Cover with stock or water. Put on a pastry lid, and bake at 450°F, 230°C, gas mark 8 for twenty minutes. Reduce heat to 3