Rabbit Pie

Ingredients

• a fine young rabbit
• 1 pound of fresh pork
• 1/2 pound of veal suet
• a laurel leaf
• an onion
• thyme
• parsley
• pepper
• salt
• 2 cloves
• 3 hard-boiled eggs
• 6 mushrooms
• 6 oysters
• 1 glass of cider or white wine
• forcemeat
• bread-crumbs

Method

1. 1

   Clean and cut rabbit into joints.

2. 2

   Chop pork and veal suet with herbs and seasoning.

3. 3

   Line a dish with forcemeat, layer rabbit, add eggs, mushrooms, and oysters, cover with forcemeat and bread-crumbs, bake until browned.

4. 4

   Serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 45. The excerpt below is the record exactly as published.

RABBIT PIE. (Saxony.) Clean and cut into joints a fine young rabbit. Chop I pound of fresh pork and ^ pound of veal suet, with a laurel leaf (bayleaf), an onion, thyme, parsley, pepper, salt, and 2 cloves. Line a dish with this forcemeat, lay the rabbit on top, in alternate layers, adding 3 hard-boiled eggs, sliced, 6 mushrooms, and 6 oysters, finally i glass of cider or white wine. Let there be a layer of forcemeat, covered with bread-crumbs

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