Shropshire Pie
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 12. The excerpt below is the record exactly as published.
SHROPSHIRE PIE Cover a dish with a good puff-paste. Chop together a rabbit and 1 pound of fat pork ; season with salt and pepper ; lay the rabbit and pork in the dish. Parboil the liver of the rabbit, and beat in a mortar together with the same quantity of bacon and a few sweet herbs ; season with salt, pepper, and nutmeg; mix it with the yolk of an egg; make into balls and throw into the pie, add- ing to it a pint of white wine
Cook this with the app: pantry check, scaling, and the assistant.