Rabbit Pie, Superior

Ingredients

• a young rabbit
• a quarter of a pound of veal forcemeat
• three eggs
• half a pound of streaky bacon
• three-quarters of a pound of lean veal
• a teaspoonful of salt
• a teaspoonful of pepper
• the eighth part of a nutmeg
• a pinch of cayenne
• the thin rind of half a lemon

Method

1. 1

   Prepare rabbit and forcemeat, layer in a pie-dish with bacon and eggs, seasoning each layer.

2. 2

   Moisten with stock, cover with pastry, and bake until done.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1443. The excerpt below is the record exactly as published.

tea-spoonful of salt, half a tea-spoonful of white pepper, and half a blade of powdered mace, and sprinkle this powder over the rabbits ; a little minced onion may be added, if liked. Barely cover the rabbits with cold stock or water. Lay a plate on the dish, and bake the rabbits in a moderate oven till they are three- parts cooked. Let the dish cool, cover it with pastry in the usual way, ornament it prettily, and make a hole in the centre, brush it over with egg, and bake in a well-heated oven till the pastry is done enough. Serve it either hot or cold. Some cooks slice potatoes thinly, and lay them in the bottom of the dish before they put in the rabbit. Time, three-quarters of an hour to bake the pie. Probable cost, 2s. 8d. Suflicient for four- or five persons. Babbit Pie, Plain (another M-ay). — Prepare the rabbit as before, cut it into neat joints, and lay these in water for an hour, dry them well, and season each one with salt and pepper. Cut thi-ee-quarters of a pound of bacon into neat squares. Laj^ the inferior joints of the rabbit at the bottom of a deep dish, put upon them two or three pieces of bacon, and three parts fill the dish with alter- nate layers of rabbit and bacon. Dredge a little flour, and sprinkle a little chopped parsley and a httle minced shallot lightly over each layer, and put two bay-leaves on the top. Pour in half a pint of stock or water, cover the pie with pastry in the usual way, brush over with egg, make a hole in the top, and bake in a weU-heated oven. Turn it about, that it may bake equally, and, if necessary, place a piece of paper upon it to keep it from burn- ing. When done enough, pour into it one or two spoonfuls of nicelj'-flavoui-ed gravy, and serve hot or cold. Time to bake, an hour and a half. Probable cost, 2s. 6d. Suflicient for five or six persons. Babbit Pie, Baised.— Take the meat from a fine young rabbit, cut it into small neat pieces, and season nicely with salt, pepper, and grated nutmeg. Cut half a pound of fat bacon into dice. Make a raised crust according to the directions already given, and form the pie to any shape that may be wislied, being careful that the sides are stiff and fii-m. Put in the pieces of meat and bacon, pack them tightly, and intersperse amongst them the yolks of three or four hard-boiled eggs cut into quarters lengthwise. Pour a little tomato sauce over all, or failing this a spoonful or two of good gravy, which will be a jelly when cold. Cover the pie with pastry, brush it over with RAB (691 ) RA-B egg, and ornament prettily. Bake in a mode- rate oven until it is done enough, that is until a skewer will pierce to the bottom of it easily. Serve either hot or cold. Time to Lake, about an hour and a half. I'robablc cost, 3s. Sufficient for a breakfast or luncheon dish. Rabbit Pie, Superior. — Cut a young rabbit into neat joints, and lay these in luke- wai'm water for half an hour, then di'ain and dry them. Make a quarter of a pound of veal forcemeat into small balls the size of a nutmeg, and lay them aside till wanted. If liked the livers of the rabbits may be boiled, minced, and mixed with the forcemeat. Boil thi-ec oggs hard, and cut them into quarters lengthwise. Cut half a pound of streaky bacon into strips, and three-quarters of a pound of lean veal into neat pieces an inch square. Make a savoui-y powder with the eighth part of a nutmeg grated, the thin rind of half a lemon grated or minced very finely, a pinch of cayenne, a tea- spoonful of salt, and a tea-spoonful of peppe

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