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Rabbit Pie
From Practical household cookery, 1891
Serves 2
Serve or cool until needed.
Presented as published in 1891. 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
Nutrition per serving
664Calories
29 gProtein
30 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein29 g
Carbohydrates30 g
Fiber3.2 g
Sugars14 g
Total Fat47 g
Saturated Fat16 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.5 g
Omega-30.2 g
Cholesterol93 mg
Sodium1374 mg
Potassium952 mg
Calcium59 mg
Iron2.2 mg
Magnesium51 mg
Phosphorus368 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C11 mg
Vitamin A16 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.9 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate53 mcg
Choline98 mg
Caffeine0 mg
Water504 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 151. The excerpt below is the record exactly as published.
RABBIT PIE. Skin, empty, and clean thoroughly a nice young rabbit, and cut it into small joints as for rabbit stewed k la Chasseur. Trim these pieces nicely, leaving as little bone as possible to them ; put the trimmings into a stewpan with the head and neck cut in half ; add a pint and a half of good stock, an onion stuck with four cloves, a " bouquet garni," a piece of rind of bacon, and any trimmings of veal that may be had. Season with salt and pepper ; boil, skim, and simmer for half an hour. Meanwhile place the pieces of rabbit in a pie-dish, well intermixed with half a pound of streaky bacon fi'ee from rind and gristle, previously blanched for five minutes and cut into inch-dices. Season the lot well with four chopped shalots, parsley, fine herbs, and salt and pepper ; when the stock is ready, strain it through a cloth over the rabbit. Cover the pie-dish with puff paste
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