Rabbit Pie a la Provençale
From Dressed game and poultry à la mode, 1888
Serve with the sauce made from the cooking liquor.
Presented as published in 1888. 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 Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.
Rabbit Pie a la Proven^ale. Take two small rabbits, cut them into joints, and lay them in a saucepan with two carrots, two onions, a clove of garlic, a bunch of herbs, and a pound of pickled pork (the belly). Boil in a very little water for half an hour, take out the rabbits and drain them, also drain the pork and place it at the bottom of a well-buttered pie-dish, and then lay the pieces of rabbit on it. Pour on a wine- 64 DRESSED GAME AND glassful of Sauterne or vin de Grave, and strew over it some Spanish pimento. Pour in some good batter
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