Rabbit Pie

Ingredients

• Cut up two young rabbits
• pepper
• salt
• a little mace
• nutmeg
• a little cayenne
• slices of ham, or of bacon
• forcemeat balls
• hard eggs

Method

1. 1

   Season rabbits with pepper, salt, mace, nutmeg, and cayenne.

2. 2

   Layer rabbits, ham or bacon, forcemeat balls, and hard eggs in a dish.

3. 3

   Add a little water if baked in a dish, none if in a raised crust.

4. 4

   Prepare gravy with veal knuckle, shank bones, herbs, onions, and pepper.

5. 5

   If eaten hot, add mushrooms; if cold, do not.

6. 6

   Fill dish with gravy, strain and cool for raised crust.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 413. The excerpt below is the record exactly as published.

RABBIT PIE. — Cut up two young rabbits ; season with pepper, salt, a little mace, and nutmeg, all finely powdered, and a little cayenne; put the rabbits, slices of ham, or of bacon, forcemeat balls, and hard eggs

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