Rabbit Pie

Ingredients

• 1 Rabbit
• £ lb. of bacon or salt pork
• £ lb. of beefsteak
• 1 teaspoonful of chopped parsley
• fib. of flour
• 6 oz. of clarified dripping
• Salt
• pepper

Method

1. 1

   Prepare the paste as for veal and ham pie.

2. 2

   Cut the rabbit into pieces, add bacon and beef, season, and assemble in a pie dish.

3. 3

   Cover with paste and bake in a hot oven for 1.5 to 2 hours until pale brown.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 47. The excerpt below is the record exactly as published.

1 teaspoonful of chopped parsley j Salt and pepper / o 2} fib. of flour ) 3 oz. of butter o 3 3 oz. of lard o 2 2 6J Time reqiiired, about two hours. Now we will show you how to make a Veal and Ham Pie. 1. We put three quarters of a pound of flour, three ounces of butter, and two ounces of lardy on a board. 2. We take a knife and chop up the butter and lard into the flour, sprinkle over a quarter of a salispoonful of salt, heap it on the board, and make a well in the centre. 3. We add a large tablespoonful of water, and beat it up slightly with a knife. 4. We now, slowly and lightly, mix it all with our fingers, adding more water if necessary, until it be formed into a stiff paste. 5. We must keep our hands, and the board well floured, that the paste may not stick. 6. We take a rolling-pin, flour it, and roll out the paste, and fold it in half, turn it round with the rough edges towards us, roll it again, and fold it as before three times more ; the last time we should roll it out to the size of the pie-dish to be used, only a little larger, and to the thickness of about a qttarter of an inch. 7. We put a small saucepan of water on the fire to boil ; when the water boils, we should put in two eggs, and let them boil for ten minutes. 120 National Training School for Cookery. 8. We take one pound and a half of fillet of veal, and a quarter of a pound of bacon, and cut them up in small pieces with a sharp knife. 9. When the eggs are sufficiently boiled, we take them out of the saucepan, tap them all round on a cup, take the shell off, and put them in a little cold water. 10. We take them out of the water, and carefully cut them in quarters. 11. We put the veal, bacon, and hard-boiled eggs into the pie-dish, we also sprinkle over the meat a teaspoonful of chopped parsley, and a teaspoonful of pepper and salt mixed, and pour in two tablespoonsful of cold water, or stock. 12. We now take a knife, flour it, and cut a strip of the paste the width of the edge of the pie dish. We wet the edge of the pie-dish with cold water, or white of egg, and place the paste round the edge of the dish, joining it smoothly together. 13. We now wet the edge of the paste, take the remaining piece of paste and lay it carefully over the top of the pie, pressing it down with our thumb all round the edge. 14. We take a knife, flour it, and trim off all the rough edges of the paste round the edge of the dish. 15. We should make little notches in the edge of the paste with the back of the knife, pressing the paste firmly with our thumb to keep it in its proper place. 16. We should make a small hole in the centre of the paste, to let out the steam, while it -is baking. 17. We can ornament the top of the pie with any remains of paste according to taste, and if there be any white of egg, we should brush over the top of the pie. 18. We put the pie into a hot oven (the thermometer at the oven door should rise to 2400 Fahrenheit), for one hour and a half ; we must watch it occasionally and turn it, to prevent it burning : it should become a pale brown. It is then ready for serving. Lessons on Cooking Ment. — Rabbit Pie. 1 2 1 RABBIT PIE. Average cost of "Rabbit Pien (in about a quart pie-dish). INGREDIENTS. s. d. 1 Rabbit 1 9 £ lb. of bacon or salt pork o 6 £ lb. of beefsteak o 6 Salt and pepper 1 1 teaspoonful of chopped parslev \ o 2V fib. of flour ) 6 oz. of clarified dripping

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