Rabbit Pie

Ingredients

• One rabbit
• Quarter a pound bacon
• Half a teaspoonful salt
• Quarter a teaspoonful pepper
• One hard-boiled egg
• One teaspoonful chopped parsley
• Pinches of grated lemon rind and herbs
• About half a gill stock
• Rough puff pastry

Method

1. 1

   Chop the parsley, and mix all the seasonings together.

2. 2

   Wash, joint, and blanch the rabbit, then rinse and dry the joints.

3. 3

   Dip the pieces of rabbit into the seasonings.

4. 4

   Place a layer of rabbit at the bottom of a pie-dish, then a layer of bacon cut in neat pieces.

5. 5

   Add the hard-boiled egg cut in slices and the stock.

6. 6

   Fill up the dish with the rest of the bacon and rabbit, cover with the pastry, and bake.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 22. The excerpt below is the record exactly as published.

Rabbit Pie* One rabbit. Quarter a pound bacon. Half a teaspoonful salt. Quarter a teaspoonful pepper. One hard-boiled egg. One teaspoonful chopped parsley. Pinches of grated lemon rind and herbs. About half a gill stock. Rough puff pastry

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