The official handbook for the National Training School for Cookery

18. We put the pie into a hot oven (the thermometer at the oven door should rise to 2400 Fahrenheit), for one hour and a half ; we must watch it occasionally and turn it, to prevent it burning : it should become a pale brown. It is then ready for serving. Lessons on Cooking Meat. — Rabbit Pie. 1 2 1 RABBIT PIE. Average cost of "Rabbit Pien (in about a quart pie-dish). s. d. 1 Rabbit 1 9 £ lb. of bacon or salt pork o 6 £ lb. of beefsteak o 6 Salt and pepper 1 1 teaspoonful of chopped parslev \ o 2V fib. of flour ) 6 oz. of clarified dripping o 3 3 22 Time required, about two hours and a quarter. Now we will show you how to make a Rabbit Pie. 1. We must first make the paste, in the same way as for veal and ham pie, from note I to note 8. N.B. — Clarified dripping may be used, instead of the butter and lard, foi economy's sake. 2. We take a rabbit (which has been skinned and properly prepared for cooking), wash it well in cold water, wipe it dry, and put it on a board. 3. We take a sharp knife, and cut it up in neat pieces, about equal sizes. 4. We take half a pound of bacon, or salt pork, put it on a board, and cut it slices. 5. We put half a pound of beef steak on a board, and cut it in small pieces. 6. We arrange the rabbit, bacon, and beef in a pie-dish, and sprinkle over them a teaspoonful of chopped parsley, and a teaspoonful of pepper and salt mixed, and pour in about a tablespoonful of cold water, or stock. ^ 7. We finish the pie in the same way, as for veal and ham pie, from note 13 to note 19. 12 2 National Training School for Cookery. 8. We place the pie in a hot oven (the thermometer at the oven door should rise to 2400 Fahrenheit) to bake slowly for one hour and a half to two hours, according to the age of the rabbity as an old rabbit takes longer to cook. We must watch it occasionally, and turn it, to prevent it burning : it should become a pale brown. It is then ready for serving. Lesson on Cooking Meat. — Beef Steak Pie. 123 ih lb. buttock steak , h lb. bullock's kidney , Seasoning (flour, salt, and pepper) J lb. of flour , h lb. clarified dripping s. d. 1 6 o 8 o oh O l| o 4 2 8 Time required^ about two hours and a qtiarter. Now we will show you how to make a Meat Pie. 1. We take one pound and a half of buttock steak, put it on a board, and cut it in thin slices. 2. We should cut away all the skin. 3. We take half a pound of bullock's kidney, put it on a plate, and cut it in slices. 4. We put one tablespoonful of flour, one teaspoonfid of salt, and a teaspoonfid of pepper on to a plate, and mix them well together. 5. We dip each slice of meat, and kidney into the seasoning, and roll them up into little rolls. 6. We arrange these rolls of meat, and kidney in a quart pie dish, and fill up the dish two-thirds with water. 7. We put three-quarters of a pound of flour into a basin. 8. We add half a saltspoonfid of salt to the flour, and mix them well together. 9. We take half a pound of clarified dripping, cut it in small pieces, and rub it well into the flour with our hands. N.B. — We should be careful that there are no lumps of dripping in the flour. 10. We then add by degrees, enough cold zvater, to make it into a stiff paste.