Rabbit Pie (No. 17)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Forcemeat

a quarter of a pound of boiled bacon ↝ Beef, bacon, cooked [Bacon]
the livers of the rabbits ↝ Goose, liver, raw [Poultry Products]
some pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
some pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
some pounded mace ↝ Spices, mace, ground [Spices and Herbs]
some chopped parsley ↝ Parsley, raw [Not included in a food category]
an eschalot

Topping

thin slices of ready-dressed ham or bacon ↝ Ham salad spread [Sausages and Luncheon Meats]
thin slices of ready-dressed ham or bacon ↝ Salad dressing, bacon and tomato [Fats and Oils]

Main Filling

rabbits ↝ Rabbit [Lamb, goat, game]

Reference

page 29 of her 12mo. vol. of rare receipts, 1678

Instructions (4)

Make a forcemeat by pounding a quarter of a pound of boiled bacon with the livers of the rabbits, some pepper and salt, some pounded mace, some chopped parsley, and an eschalot, thoroughly beaten together.
Cover the bottom of the dish with this forcemeat.
Lay some thin slices of ready-dressed ham or bacon on the top of your rabbits.
Bake for two hours.

Original Text

Rabbit Pie.—(No. 17.)

Made in the same way; but make a forcemeat to cover the bottom of the dish, by pounding a quarter of a pound of boiled bacon with the livers of the rabbits; some pepper and salt, some pounded mace, some chopped parsley, and an eschalot, thoroughly beaten together; and you may lay some thin slices of ready-dressed ham or bacon on the top of your rabbits. “This pie will ask two hours baking,” says Mrs. Mary Tillinghast, in page 29 of her 12mo. vol. of rare receipts, 1678.

Notes

—