Rabbit Pie
From The handy dictionary of cookery, 1890
Bake in a moderate oven for two hours.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 85. The excerpt below is the record exactly as published.
Rabbit Pie. Wash and blanch a young rabbit ; cut it up into neat joints ; roll each piece in flour, salt and pepper ; put a layer in the bottom of a pie-dish. Cut a quarter of a pound of lean ham into small slices ; arrange a layer on the top of the pieces of rabbit, also two hard-boiled eggs cut into quarters ; then a layer of balls made with the liver rubbed fine with a knife and one ounce of butter. Repeat this till the dish is full j pour in some good stock, well seasoned; cover the top with rough pulf pastry (see Pastry), and bake. JVofe. — To blanch is to place anything on the fire in cold water until it boils, then strain off the water, and plunge it into cold water for the purpose of rendering it white. (Afiother way.) Well wash a rabbit ; put it into cold water, allow it to come to the boil, remove it from the pan ; cut it up into joints, and roll each joint in flour, pepper and salt ; pound the liver with a quarter of a pound of ham ; form it into balls. Place a layer of rabbit at the bottom of a pie-dish ; then a layer of balls, hard-boiled eggs cut into quarters, and slices of ham; repeat until the dish is full. Pour in some stock; cover the dish with rough puff pastry
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