From1922:
Take 2 rabbits, and boil for 1 hour in a 10-inch piedish; soak ½ packet of Nelson’s gelatine in ½ breakfastcupful of cold water. Bone the rabbits, return the bones to the saucepan and boil for just 5 minutes. Add the gelatine, salt, pepper, and nutmeg to taste. Keep it moving slowly till the gelatine melts, do not let it boil. Arrange slices of hard boiled eggs in patterns round pie dish, cut the rabbit into small pieces and lay it on the egg slices. Strain the stock on to it and leave to cool. Keep some of the stock separate to garnish, cut into strips. This is a delicious cold dish for hot days.