Babbit Pie

Ingredients

• One rabbit
• two eggs
• one quarter pound bacon
• one half pint of stock
• six forcemeat balls
• one tea-spoonful of salt
• one half tea-spoonful of pepper

Method

1. 1

   Cut the rabbit into small pieces, soak in cold water with salt for 2 hours.

2. 2

   Boil the eggs for 10 minutes, slice.

3. 3

   Layer bacon in a pie-dish, add rabbit, forcemeat balls, salt, pepper, stock, and egg slices.

4. 4

   Cover with flaky crust.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 47. The excerpt below is the record exactly as published.

Babbit Pie. — One rabbit, two eggs, one quarter pound< bacon, one half pint of stock, six forcemeat balls, one tea- spoonful of salt, one half tea-spoonful of pepper. Cut the rabbit in small neat pieces, place the pieces in a basin with a large tea-spoonful of salt, cover them with cold water, and let them soak for two hours. Boil the eggs for ten minutes, remove the shells, cut them in slices. Slice very thinly the bacon, and place it in a pie-dish. Take the pieces of rabbit from the water, dry them in a towel, and lay them on the top of the bacon in the pie-dish ; lay round the sides the forcemeat balls,t sprinkle over the salt and pepper, pour over the stock, and over all place the slices of egg. Cover the dish with flaky crust, directions for which see page 195. Veal Pie. — Two pounds fillet of veal, five ounces of bread crumb, three ounces of suet, one tea-spoonful chopped parsley, one tea-spoonful dried herbs, two eggs, two ounces lean ham, one tea-spoonful of salt, one half tea-spoonful of pepper, one gi*aiii cayenne, one half pint of stock. Remove all skin from the suet, place it on a board, and chop it very finely. "Wash well the parsley, put it in the corner of a towel, wring it very dry, then chop it finely also ; chop finely the ham. Place now in a basin the bread * See directions for boiled rice on page 237. t Directions for forcemeat balls, see page 65. PIGEONS AND TOMATOES. 63 crumb, add the suet, parsley, and ham ; season with the salt, pepper, and cayenne; add now the herbs, stir all well to- gether, and bind with the eggs. Cut now in pieces about four inches square the veal ; roll into each piece an equal quantity of the stuffing, place the rolls in a pie-dish, and pour over the stock. Cover the pie-dish with rough puff paste, direc- tions for which see page 197. Pigeons and Tomatoes. — One pair of pigeons, one quarter pound bacon

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