Rabbit Pie

Ingredients

• two young rabbits
• a quarter of a pound of bacon
• a little chopped parsley
• a couple of leaves of sweet basil
• mace
• pepper
• salt
• a crust
• a little rich gravy

Method

1. 1

   Clean and quarter two young rabbits; cut up a quarter of a pound of bacon and pound it in a mortar with the livers of the rabbits, a little chopped parsley, mace, a couple of leaves of sweet basil, pepper, and salt.

2. 2

   Line a dish with crust, put a layer of seasoning at the bottom, and then put in the rabbit; pound some more bacon in the mortar, mix it with fresh butter, lay it upon the rabbits, and put thin slices of bacon on top; cover with a crust, and bake for two hours.

3. 3

   When done, carefully remove the top crust, take out the bacon, skim off the fat, and add a little rich gravy.

As published

This recipe was extracted from Recipes for the million (1891), page 183. The excerpt below is the record exactly as published.

RABBIT PIE. — Clean and quarter two young rabbits; cut up a quarter of a pound of bacon and pound it in a mortar with the livers of the rabbits, a little chopped parsley, mace, a couple of leaves of sweet basil, pepper, and salt. Line a dish with crust, put a layer of seasoning at the bottom, and then put in the rabbit ; now pound some more bacon in the mortar, mix it with fresh butter, lay it upon the rabbits, and put thin slices of bacon on the top ; cover with a crust, and bake for two hours. When done, carefully remove the top crust, take out the bacon, skim off the fat, and add a little rich gravy

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