Rabbit Pie (Pate de Lapin)
From Cookery for every household, 1914
Serves 4
May serve hot or cold. Time to cook: 1 to 2 hours. Serves 4-5.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 544. The excerpt below is the record exactly as published.
a little stock or gravy may also be added. Cover the pie with more potato pastry and make a hole in the centre. Brush over with a little milk or beaten egg, and bake in a good oven. Time to bake, £ to 1 hour. Sufficient for 4 or 5 persons. 1461. Mutton Pie (Pate de Mouton) 1J lbs. mutton. 2 sheep’s kidneys. 1 shallot. 1 table-sp. flour. 1 tea-sp. chopped parsley. 4 or 5 parboiled potatoes 1 or 2 table-sps. chopped mushrooms. A little stock or water. Dripping crust or rough- puff pastry. Choose a piece of mutton without much bone or fat, wipe it and cut it in small pieces. Remove the skin and core from the kidneys and cut them in thin slices. Toss the meat and kidney in the flour and then sprinkle them with the chopped parsley, mushrooms, and shallot. Season with pepper and salt, and mix with the potatoes cut in slices. Put the mixture into a pie dish, piling it rather high in the centre, and pour in a little stock or water. Cover the pie with pastry according to directions given on p. 337, and bake in a good oven until sufficiently cooked. Note. — The mushrooms and shallot may be omitted and a little chopped onion added. A few slices of fresh tomato will give a nice flavour. Mutton by itself is rather greasy for a pie ; the potatoes are put in to absorb some of this grease. Time to cook, 1 \ to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 2s. 1462. Pigeon Pie (Pat6 de Pigeons) 2 or 3 pigeons. 1 lb. rump steak. 1 table-sp. flour. 1 table-sp. butter or dripping. Seasoning. £ lb. ham or bacon. 1 or 2 hard-boiled eggs. 1 dessert-sp. chopped parsley. A little stock. Flaky pastry. Clean and prepare the pigeons, removing the head and neck, and cut them in quarters right through the bones. Chop off the feet and reserve some of them for decorating the pie. Wipe the steak and cut it in small pieces, toss these pieces in flour and then brown them in hot butter or dripping in a frying pan. Lift out when ready, and put this browned meat at the foot of a pie dish that is large enough to hold all the ingredients and season with pepper and salt. Arrange the pieces of pigeon and the ham or bacon cut in small pieces on the top, sprinkling them with the chopped parsley and more pepper and salt. Pile the pieces of pigeon rather high in the centre of the dish and arrange the hard- boiled egg, cut in pieces, round. Pour in 2 or 3 table-spoonfuls of stock or water, and cover the pie with flaky or any other good crust, as directed on p. 337. Bake in a good oven. When the pie is ready, fill it up with a little more stock by means of a filler placed in the hole in the top. Stick 3 or 4 of the feet, which have been scalded, and dipped in a little glaze if possible, in the hole in the top, garnish with a little parsley, and serve hot or cold. Note. — Veal may be used in the pie instead of beef. The pigeons chosen must be as tender as possible. They are sometimes fried brown in a little fat before being put into the pie dish.. Time to cook, about 2 hours. Sufficient for 5 or 6 persons. PASTRY AND PASTRY DISHES 341 1465. Veal and Ham Pie (Patd de Veau et de Janbon) 1463. Rabbit Pie 1 rabbit. 4 to 6 oz. ham or bacon. 1 dessert-sp. chopped parsley. 1 table-sp. flour. 1 table-sp. dripping or butter. (PSt6 de Lapin) Grated lemon rind. Hard-boiled egg. Salt, pepper. A little stock. Rough-puff or flaky pastry
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Cook this with the app: pantry check, scaling, and the assistant.