Fife Pie

Ingredients

• a plump young rabbit
• 2 ounces of bacon
• thyme
• parsley
• lemon peel
• nutmeg
• pepper
• salt
• one cup of consomme
• a spoonful of white wine
• puff paste

Method

1. 1

   Cut rabbit into joints, make forcemeat with liver, bread-crumbs, bacon, herbs, and seasoning.

2. 2

   Form into balls.

3. 3

   Layer meat with bacon and balls, pour in consomme and wine, cover with puff paste, and bake for 1.5 hours.

Nutrition per serving

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 44. The excerpt below is the record exactly as published.

FIFE PIE. (Scotland.) Cut a plump young rabbit into joints, make a forcemeat of the liver, — or chicken livers, if pre- ferred, — parboiled and minced, bread-crumbs, 2 ounces of bacon, thyme, parsley, lemon peel, nut- meg, pepper, and salt, and yolk of an egg. Form into balls. Arrange the meat in layers, with thin slices of bacon between, and the balls here and there. Pour in one cup of consomme and a spoonful of white wine, cover with pufF paste, and bake lyi hours. Best eaten cold, as the Roman pie is better eaten hot. LARK PIE. (Pithiviers.) This is a celebrated pie, eaten only at this French town, but an excellent imitation can be made in this country, using our own reed birds. Line a dish with puiF paste, bake it 10 minutes to color it, and allow it to rise, cover this with a layer of sausage meat, and fill it with 1 2 fine birds, stuffed with a forcemeat containing truffles, then cover them with another layer of sausage meat, and another of paste. Paint the outside with yolk of egg to give a fine glaze, and bake it ij^ hours. A hole left in the centre must now be filled, pour- ing in a cup of melted aspic jelly, flavored with a little wine, and the pie served cold. "5 With a Saucepan over the Sea TURKEY PIE. (Amiens.) Cut into thin slices the dark meat of a cold roast turkey and half as much beef tongue. To every pound of both, allow i ounce of butter and four truffles, salt and pepper. Make a stock from the bones, gravy, and stuffing, with i pint of water, onion, carrot, and herbs, also a bayleaf ; when this has cooked i hour, reduce it to a cupful. Pour it over the meat and truffles, arranged in a dish, and cover the top with a thin layer of pastry or a thick layer of bread-crumbs. Bake i hour, serve hot or cold. DUCK PIE. (Chartres.) Line a dish with pufF paste, bake it to color it, and then fill it. Mix i pound of sausage meat with onion, parsley, salt, and pepper, chopping the onion fine. Cut into thin slices the meat of 2 fine cooked ducks, — if made of the remains of roast duck less sausage will be needed, — let these slices be left for an hour in a mixture of olive oil, pepper, onion juice, and tarragon vinegar, then drain and arrange in layers in the dish, with the sausage meat between. Cover with a fancy lid of paste, egg it to make it glaze, and bake it ij^ hours. Serve hot or cold. 126 With a Saucepan over the Sea GOOSE PIE. (Strasburg.) Cut the meat from the bones of a roast goose, and put the bones, gravy, and stuffing in a quart of water with herbs and a carrot, celery, and an onion. When it has cooked 2 hours, strain it, and reduce it to a pint. Arrange a layer of boiled and mashed onions in a dish, along the sides and bottom, seasoned to taste, then a layer of meat, and so on, until full. Pour in the sauce, to which is added a spoonful of sherry and }i cup of stewed tomatoes. Put a lid of paste on top, and bake 2 hours. Serve hot. IMITATION PAT]^ DE FOIES GRAS. (France.) The French make an excellent liver pie, cheaper than those of geese livers made in Strasburg. Parboil and drain a fine tender calf's liver, chop it very fine, discarding all tough bits, and adding as much cold boiled beef tongue, free from skin and fat, which must be cut into dice, i dozen mushrooms, also cut up, salt, pepper, parsley, and 2 onions minced and fried in butter. Line a dish with puiF paste, fill with these, after it has been baked ten minutes to color it, and first adding 3 eggs, well beaten. Strips of pie-crust can be laid on top. Bake it one hour. Serve cold. 127 With a Saucepan over the Sea RABBIT PIE. (Saxony.) Clean and cut into joints a fine young rabbit. Chop I pound of fresh pork and ^ pound of veal suet, with a laurel leaf (bayleaf), an onion, thyme, parsley, pepper, salt, and 2 cloves. Line a dish with this forcemeat, lay the rabbit on top, in alternate layers, adding 3 hard-boiled eggs, sliced, 6 mushrooms, and 6 oysters, finally i glass of cider or white wine. Let there be a layer of forcemeat, covered with bread-crumbs, on top of all, cover closely ^ hour, then let it brown while baking. Serve hot or cold. CHICKEN PIE (as made in England). Cut into dice 2 ounces ham, 4 mushrooms, and 4 truffles, add 2 ounces butter mixed with i ounce of flour and ^ pint of white stock and a spoonful of rum or brandy. Add, after stirring on the fire for 10 minutes, 2 cups of chopped cold chicken, — not cut too fine, — 8 gherkins, cut in slices, some parsley, seasoning, and 3 anchovies, chopped and boned. Line a dish with paste, bake it until yel- low, fill with this, with paste on top. Bake it an hour, and serve cold. Used for picnics on the Thames, or when shooting. 128 With a Saucepan over the Sea CHICKEN PIE (as made in France). Joint a large chicken, parboil it, using the water for soup, and cut the meat from the bones and skin. Make a forcemeat of the liver, 2 ounces of ham, 4 ounces of tongue, 2 ounces of butter, and the yolks of 3 boiled eggs. Season, add onion juice, and chop fine. Line a dish with paste, bake it yellow, fill in alternate layers of meat and the forcemeat. Add i cup of stock mixed with a tablespoonful of lemon juice, a layer of paste, and bake it i^^ hours. Serve hot or cold. CHICKEN TART (invented for Madame de Pompadour). Parboil i pound of spaghetti, being careful not to break it. Drain it, and line a mould, twisting it all around. Fill the centre with a mixture of 2 cups of cold chopped chicken, }4 cup of cream blended with some flour and butter and yolk of an egg, salt, pepper, nutmeg

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