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Rabbit Pie

Name: Rabbit Pie
Yield: 2 servings
Ingredients: a nice young rabbit; a pint and a half of good stock; an onion stuck with four cloves; a piece of rind of bacon; any trimmings of veal that may be had; season with salt and pepper; half a pound of streaky bacon; four chopped shalots; fine herbs; puff paste

From Practical household cookery, 1891

Serves 2

Can be kept in a cool place until needed.

Presented as published in 1891. 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

Nutrition per serving

629Calories

28 gProtein

14 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories629 kcal

Protein28 g

Carbohydrates14 g

Fiber0.8 g

Sugars6.1 g

Total Fat50 g

Saturated Fat17 g

Monounsaturated Fat22 g

Polyunsaturated Fat8 g

Omega-30.3 g

Cholesterol98 mg

Sodium1431 mg

Potassium683 mg

Calcium35 mg

Iron1.7 mg

Magnesium39 mg

Phosphorus327 mg

Zinc2.1 mg

Copper0.3 mg

Manganese1.5 mg

Vitamin D0.5 mcg

Vitamin C0.7 mg

Vitamin A17 mcg

Vitamin E0.8 mg

Vitamin K4.3 mcg

Vitamin B60.6 mg

Vitamin B121.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate19 mcg

Choline92 mg

Caffeine0 mg

Water393 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 152. The excerpt below is the record exactly as published.

RABBIT PIE. Skin, empty, and clean thoroughly a nice young rabbit, and cut it into small joints as for rabbit stewed k la Chasseur. Trim these pieces nicely, leaving as little bone as possible to them ; put the trimmings into a stewpan w^ith the head and neck cut in half ; add a pint and a half of good stock, an onion stuck with four cloves, a ** bouquet garni," a piece of rind of bacon, and any trimmings of veal that may be had. Season with salt and pepper ; boil, skim, and simmer for half an hour. Meanwhile place the pieces of rabbit in a pie-dish, well intermixed with half a pound of streaky bacon fi-ee from rind and gristle, previously blanched for five minutes and cut into inch-dices. Season the lot well with four chopped shalots, parsley, fine herbs, and salt and pepper; when the stock is ready, strain it through a cloth over the rabbit. Cover the pie-dish with puff paste

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