Rabbit Pie (Salop Method)

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
For the pie
For the forcemeat
For the crust
Instructions (21)
  1. Cut two rabbits into pieces.
  2. Cut two pounds of fat pork small.
  3. Season both rabbits and pork with pepper and salt to your taste.
  4. Make a good puff-paste crust.
  5. Cover your dish with the crust.
  6. Lay the rabbit pieces into the dish.
  7. Mix the pork with the rabbits.
  8. Take the livers of the rabbits, parboil them, and beat them in a mortar.
  9. Beat the same quantity of fat bacon in a mortar with the livers.
  10. Add a little sweet herbs and some oysters to the mortar mixture.
  11. Season the forcemeat with pepper, salt, and nutmeg.
  12. Mix the forcemeat up with the yolk of an egg.
  13. Make the forcemeat into little balls.
  14. Scatter the forcemeat balls about your pie.
  15. Add some artichoke bottoms cut in dices to the pie.
  16. Add some cocks-combs, if you have them, to the pie.
  17. Grate a small nutmeg over the meat.
  18. Pour in half a pint of red wine.
  19. Pour in half a pint of water.
  20. Close your pie.
  21. Bake it an hour and a half in a quick but not too fierce an oven.
Original Text
Another Method of making a Rabbit Pie, and which is particularly done in the County of Salop. CUT two rabbits into pieces with two pounds of fat pork cut small, and season both with pepper and salt to your taste. Then make a good puff-paste crust, cover your dish with it, and lay in your rabbits. Mix the pork with them; but take the livers of the rabbits, parboil them, and beat them in a mortar, with the same quantity of fat bacon, a little sweet herbs, and some oysters. Season with pepper, salt, and nutmeg, mix it up with the yolk of an egg, and make it into little balls. Scatter them about your pie, with some artichoke bottoms cut in dices, and some cocks-combs, if you have them. Grate a small nutmeg over the meat, then pour in half a pint of red wine, and half a pint of water. Close your pie, and bake it an hour and a half in a quick but not too fierce an oven.
Notes
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