Roman Pie

Ingredients

• a rabbit into joints
• 2 quarts of water
• 2 ounces of boiled macaroni
• 2 ounces of grated cheese
• 1/2 pint rich milk
• an onion, chopped fine
• the yolk of an egg
• salt
• pepper
• puff paste

Method

1. 1

   Boil rabbit until tender with onion, celery, carrot, and herbs.

2. 2

   Cut meat into thin slices, mix with macaroni, cheese, milk, seasoning, and egg yolk.

3. 3

   Line a dish with macaroni, fill with rabbit slices, pour sauce over, cover with puff paste, and bake for 1 hour.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 43. The excerpt below is the record exactly as published.

ROMAN PIE. Clean and cut up a rabbit into joints, boil it until tender in 2 quarts of water with onion, celery, carrot, and herbs. This can be used as soup, when set aside. Cut all the meat off the rabbit into very thin slices, and discard the bones. Have ready 2 ounces of boiled macaroni, 2 ounces of grated cheese, salt, pepper, and }4 pint rich milk, also an onion, chopped fine. Mix the milk with the cheese, seasoning, and the yolk of an egg, and line a dish with the macaroni, fill with the slices of rabbit, and pour the sauce over all, covering with a thin layer of puff paste

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