Rabbit Pie

Ingredients

• Cut the rabbit into small neat pieces
• cut into thin pieces two inches square
• a quarter of a pound of mild Bacon cut into thin slices
• add salt, pepper, an onion
• half a blade of mace
• Pour in half a pint of the stock
• line the edges with pastry, and cover with pastry

Method

1. 1

   Cut the rabbit into small neat pieces, keep out the breast bone and bone the legs.

2. 2

   Cut the veal into thin pieces and divide the bacon into strips.

3. 3

   Scald and scrape the bacon-rind, and put it into a saucepan with the bones and breast of the rabbit.

4. 4

   Cover with cold water, add salt, pepper, an onion, and half a blade of mace.

5. 5

   Simmer gently for gravy.

6. 6

   Layer the veal, rabbit, and bacon in a pie-dish, seasoning each layer.

7. 7

   Pour in half a pint of the stock, line with pastry, and bake in a well-heated oven for 1.5 to 2 hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 257. The excerpt below is the record exactly as published.

Rabbit Pie. Potatoes. , Cabbage. Macaroni Pudding. Cheese. Marketing. For the Day.— A pound and a half of Buttock Steak (January 1st) ; a pound and a half of Eels (January 24th) ; a plump young Rabbit (January 24th) ; three- quarters of a pound of lean Veal; a quarter of a pound of mild Bacon cut into thin slices ; Potatoes ; Cabbage. For To-morrow.— A Bath Chap : that is, a pig’s cheek cured like bacon ; a pound of Plums ; a plump Chicken, or two Chickens if one will not be suf¬ ficient ; Apples for pies. Breakfast. — Fish Cakes (January 13tli) ; Toasted Bacon (January 19th); Corn-flour Milk (June 19th). Luncheon. — Scotch Collops (January 9tli) ; Cold Pudding warmed up (March 6th). Dinner. — Stewed Eels (January 24tli). Rabbit Pie. — Cut the rabbit into small neat pieces, keep out the breast bone and bone the legs. Cut the veal also into thin pieces two inches square, and divide the bacon into strips. Scald and scrape the bacon-rincl, and put it into a saucepan with the bones and breast of the rabbit. Cover with cold water, and add salt, pepper, an onion, and half a blade of mace. Simmer gently for gravy. Put the veal, rabbit, and slices of bacon in layers into a pie-dish, and season ’each layer with pepper, salt, grated nutmeg, and grated lemon-rind. The dish must not be over full, or the rabbit will be dry. Half a small lemon grated and an eighth part of a nutmeg grated will be sufficient for this quantity. Pour in half a pint of the stock, then line the edges with pastry, and cover with pastry

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