Rabbit Pie

Ingredients

• Cut 2 rabbits into joints
• lay in a little lukewarm salt and water to cleanse them
• season with cayenne and salt
• 1 pound of fat pickled pork
• a glass of port wine
• £ pint of water
• half a good-sized nutmeg
• a few breadcrumbs
• with an egg

Method

1. 1

   Clean rabbits, dry, and season.

2. 2

   Arrange in a pie dish with parboiled livers, bacon, oysters, herbs, breadcrumbs, and egg.

3. 3

   Add pork, nutmeg, port wine, and water.

4. 4

   Cover with crust and bake for 1 hour.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 59. The excerpt below is the record exactly as published.

Rabbit Pie. — Cut 2 rabbits into joints, and lay in a little lukewarm salt and water to cleanse them. Dry in a cloth ; flour and season with cayenne and salt. Arrange these in a pie-dish ; parboil the livers, and beat them in a mortar with their weight of fat bacon, a few bearded oysters, sweet herbs, and parsley chopped fine, a dust of flour, a few breadcrumbs, and with an egg, make this up into small balls, and distribute in the dish ; amongst the rabbit also place 1 pound of. fat pickled pork. Cut into small pieces. Grate over all half a good-sized nutmeg, and then add a glass of port wine and £ pint of water

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