Rabbit Pie

Ingredients

• Disjoint the rabbit
• slices of fat pickled pork
• some forcemeat balls
• a little ground mace
• pepper
• salt
• hard-boiled eggs cut in slices

Method

1. 1

   Soak the rabbit in warm water to whiten the meat.

2. 2

   Arrange the joints in a pie-dish with slices of fat pickled pork, and cook for a little while.

3. 3

   Then add forcemeat balls, ground mace, pepper, salt, and sliced hard-boiled eggs.

4. 4

   Let this get cold, place the crust in position, and bake gently.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 22. The excerpt below is the record exactly as published.

Rabbit Pie Disjoint the rabbit, and soak in warm water to whiten the meat. Arrange the joints care- fully in a pie-dish with slices of fat pickled pork, and cook for a little while. Then add some forcemeat balls, a little ground mace, pepper, salt, and hard-boiled eggs cut in slices

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