Rabbit Pie
From Home cookery, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 63. The excerpt below is the record exactly as published.
Rabbit Pie Is made in much the same manner as veal pie, but the rabbit is cut into joints, which are dipped into the seasoning, and then packed into the dish with half a pound of beefsteak
Cook this with the app: pantry check, scaling, and the assistant.