Rabbit Pie

Ingredients

• Two rabbits
• Onion
• Two ounces of macaroni
• Half a pint of cream
• Two ounces of Parmesan or other cheese
• Salt
• Puff pastry

Method

1. 1

   Boil rabbits, cut meat thin.

2. 2

   Boil macaroni until tender.

3. 3

   Layer pie dish with pastry, fill with rabbit, macaroni, cheese, onion, salt, and cream.

4. 4

   Cover with pastry and bake for one hour in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 19. The excerpt below is the record exactly as published.

RABBIT PIE Ingredients Two rabbits. Onion. Two onnces of macaroni. Half a pint of cream. Two ounces of Parmesan or other Salt. cheese. Puff pastry. Boil the rabbits, cut off all the meat as thin as possible; boil the macaroni till it is very tender; grate the cheese. Line a pie-dish with pastry and fill it with alternate layers of rabbit, macaroni, and cheese; flavour with a little chopped onion and salt, and add the cream; cover it with pastry and bake it for one hour in a moderate oven. STEWED RABBIT Ingredients One rabMt. One onion. Half an ounce of butter. Stock. Cut up the rabbit, place the pieces in cold water to draw out the blood; brown the butter and onions in a stewpan, add the rabbit, let it brown rather slowly on one side, then turn the pieces, and let them brown on the other; this will take about half an hour; have ready some nicely browned thickened stock, add this to the rabbit, cover the pan, and stew it gently for an hour and a half. 52 OCKLYE COOKERY BOOK STEWED RABBIT (another way) Ingredients Two rabbits. Pepper and salt. Four moderate = sized Spanish Ham or bacon, onions. Take a stewpan, or any earthenware pipkin having a tightly fitting cover ; cut the onions in thin shces and the rabbit into neat pieces; season them with pepper and salt; put a layer of onion at the bottom of the pan, then a layer of rabbit, then a second layer of onion, and so on alternately; on the top of the last layer of rabbit put a few thin slices of raw ham or bacon, and the remaining pieces of onion on the top of all; put the cover on, and stew the whole very gently for two hours; then turn it out into a hot dish, and serve immediately. English onions answer very well, and should the gravy, of which a large quantity is produced, be required to be slightly thickened, add a teaspoonful of flour to the seasoning. No water must be used, and the pan must not be placed over the fire, or the meat will be burnt and spoilt. RAGOUT OF MUTTON Ingredients Two pounds of neck of mutton. Four saltspoonfuls of salt. Two ounces of butter. Four saltspoonfuls of sugar. Two tablespoonfnls of flour. Six sprigs of parsley. One saltspoonful of pepper. Turnips. Take the scrag of neck, or other part, with as little fat as possible, and cut it into pieces about two inches square. Put the butter into a stewpan; when melted, add the flour, and stir with a wooden spoon until it forms a brown roux; add the meat, stir it round for twenty minutes; add a little water, but not enough to cover the MEATS AND ENTREES S3 meat; add the pepper, salt, sugar, and parsley, stir it till boilingf, and set it to simmer; cut the turnips into thirty dice, fry them until rather brown; take them out and put them into the stewpan with the meat; when it is done, which will be in about an hour and a half from the time it was put on, and when ready to serve, take out the meat and turnips, squeeze the parsley and throw it away, skim off the fat; if too thick add a little more broth or water; if too thin boil it a little more. Place the meat in a circle with the turnips in the centre, pour the sauce over it, and serve very hot (if not hot it is spoilt). Onions, carrots, peas, etc., may be used instead of turnips. RISSOLES Ingredients Six or seven onnces of chicken. Half a gill of thick cream. rabbit, or veal. Pepper and salt. Three=quarters of an ounce of Thyme, butter. Bacon. One ounce of flour. One egg. One gill of milk. Breadcrumbs. Melt the butter in a stewpan, mix in the flour, add the milk and cream, and stir over the fire till it boils; add the chicken minced fine, season with a small quantity of finely chopped lean cooked ham, a little chopped thyme, pepper, and salt; stir all well together; turn the mixture out on a plate and leave it in a cool place; when quite cold and firm roll it into little balls, with a little flour; e^^^ and. breadcrumb them twice, and fry in boiling lard. Serve hot with fried parsley. 54 OCKLYE COOKERY BOOK ROMAN PUDDING Ingredients Two ounces of macaroni

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