Rabbit Pie
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. E. D. Kelley, Winnetka, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 245. The excerpt below is the record exactly as published.
RABBIT PIE.— Cut a rabbit into 8 pieces, soak in salted wa- ter % hr., and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pie-dish and upon these a layer of rabbit. Then follow slices of hard-boiled eggs, peppered and buttered. Proceed until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and add a little flour. Cover with puff paste, cut a slit in the middle, and bake 1 hr.
Cook this with the app: pantry check, scaling, and the assistant.