Rabbit Pie

Ingredients

• 2 young rabbits
• 2 eggs
• 1 piece of bacon for larding
• 1/2 lb. chopped pork
• 1 1/2 rolls
• 1/2 lb. of butter
• 3 tbsps. of flour
• 1 1/2 qts. of water or bouillon
• 1 small onion
• 1/2 bottle of white wine
• 1 bay-leaf
• 6 pepper-corns
• 1 clove
• Lemon peel
• 1 small can of truffles, sliced

Method

1. 1

   Chop the meat and pork, mix with soaked rolls, eggs, butter, salt, and pepper.

2. 2

   Line a dish with this mixture, fry rabbit loins, and add to the pie with truffles.

3. 3

   Prepare gravy with flour, water, and spices, pour into the pie, and bake for 1.5 hours.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 59. The excerpt below is the record exactly as published.

RABBIT PIE. 2 young rabbits 2 eggs 1 piece of bacon for larding Salt % lb. chopped pork 1 pinch of pepper 1 % rolls 1 tbsp. of butter for the filling For Frying. % lb. of butter 1 bay-leaf 3 tbsps. of flour 6 pepper-corns 1 % qts. of water or bouillon 1 clove 1 small onion Lemon peel % bottle of white wine 1 small can of truffles, sliced — 126 — Preparation: Shoulders and legs are cut oif and the rest of the meat removed from the bones and chopped very fine, al- so the pork. Mix this well with the soaked rolls, eggs, butter, salt and pepper. Line the bottom and sides of the dish with this mixture. The meat from the loins of the rabbits is cut into nice pieces, fried brown in l^ lb. of butter and put into the pie with the sliced truffles. Now prepare the gravy. Into the butter in which the pieces of meat have been fried, stir 3 tablespoonfuls of flour, brown and add 1% qts. of water or bouillon.

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