Babbit Fie

Ingredients

• Take a young rabbit
• three-quarters of a pound of veal cutlet
• three ounces of bacon
• the rind of half a lemon
• two saltspoonfuls of white pepper
• a little nutmeg
• a dash of cayenne
• a teaspoonful of salt
• a pound of flour
• half a gill of cold water
• the juice of half a lemon
• half a pound of good butter

Method

1. 1

   Cut up the rabbit, each joint making two or three pieces.

2. 2

   Season with the lemon rind, white pepper, nutmeg, cayenne, and salt.

3. 3

   Cover with a paste made from flour, cold water, and lemon juice.

4. 4

   Knead flat, incorporate butter, roll out four times, fold, and let stand.

5. 5

   Cover the pie and bake in a moderate oven for about two hours and a quarter.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 160. The excerpt below is the record exactly as published.

Babbit Fie. Take a young rabbit, three-quarters of a pound of veal cutlet a quarter of an inch thick, and three ounces of bacon cut very thin. Cut up the rabbit, each joint making two or three pieces. Season with the rind of half a lemon, two saltspoonfuls of white pepper, a little nutmeg, a dash of 286 THE THOROUGH GOOD COOK. cayenne, and a teaspoonful of salt. Cover it with a paste, which make out of a pound of flour, half a gill of cold water, and the juice of half a lemon ; knead it out flat : lay- in half a pound of good butter

Cook this with the app: pantry check, scaling, and the assistant.