Rabbit Pie

Ingredients

• 1 large rabbit, or 2 small ones
• 4 lb. ham or bacon
• 1 tablespoonful flour
• J teaspoonful pepper
• 2 hard boiled eggs
• 1 teaspoonful salt
• A dust of mace and sweet herbs
• two tablespoonfuls of water

Method

1. 1

   Cut the rabbit into neat joints, remove the top bone from the legs; put the flour, salt, pepper, mace, and herbs on to a plate, roll in this the rabbit, cut the eggs in thin slices, also the ham; arrange alternately layers of rabbit, egg, and ham, sprinkling a little salt and pepper over the egg; add two tablespoonfuls of water, and line the edges of the dish, cover with rough puff pastry; decorate and paint over with a little beaten egg; bake 1.5 hours; meanwhile stew the bones with a little water, a small onion, a blade of mace, a few sweet herbs, and season with pepper and salt; a little gelatine may be dissolved in gravy; pour into pie when done.

2. 2

   May be served cold or hot.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 20. The excerpt below is the record exactly as published.

RABBIT PIE. 1 large rabbit, or 2 small ones 4 lb. ham or bacon 1 tablespoonful flour J teaspoonful pepper 2 hard boiled eggs 1 teaspoonful salt A dust of mace and sweet herbs Cut the rabbit into neat joints, remove the top bone from the legs ; put the flour, salt, pepper, mace, and herbs on to a plate, roll in this the rabbit, cut the eggs in thin slices, also the ham ; arrange alternately layers of rabbit, egg, and ham, sprinkling a little salt and pepper over the egg ; add two tablespoonfuls of water

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