Rabbit Pie

Ingredients

• Two rabbits
• J^ lb. fat pork
• 4 eggs
• pepper
• butter
• a little powdered mace
• a few drops of lemon juice
• puff paste

Method

1. 1

   Cut a pair of rabbits into ten pieces, soak in salt and water half an hour and simmer until half done, in enough water to cover them.

2. 2

   Cut a quarter of a pound of pork into slices, and boil four eggs hard.

3. 3

   Lay some pieces of pork in the bottom of the dish, the next a layer of rabbit.

4. 4

   Upon this spread slices of boiled egg and pepper and butter.

5. 5

   Sprinkle, moreover, with a little powdered mace, a few drops of lemon juice upon each piece of meat.

6. 6

   Proceed in this manner until the dish is full, the top layer being pork.

7. 7

   Pour in water in which the rabbit was boiled; when you have salted it and added a few lumps of butter rolled in flour, cover with puff paste, make a hole in the middle and bake for 1 hour.

8. 8

   Cover with paper if it should boil too fast.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 22. The excerpt below is the record exactly as published.

Rabbit Pie — Two rabbits, J^ lb. fat pork, 4 eggs, pepper, butter, a little powdered mace, a few drops of lemon juice, puff paste

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