Shropshire Pye

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
crust
filling
seasoning and liquid
Instructions (20)
  1. Make a good puff-paste crust.
  2. Cut two rabbits to pieces.
  3. Cut two pounds of fat pork in little pieces.
  4. Season both rabbits and pork with pepper and salt in your lining.
  5. Cover your dish with crust.
  6. Lay in your rabbits.
  7. Mix the pork with the rabbits.
  8. Parboil the livers of the rabbits.
  9. Beat the parboiled livers in a mortar with as much fat bacon, a little sweet herbs, and some oysters (if you have them).
  10. Season the liver mixture with pepper, salt, and nutmeg.
  11. Mix the liver mixture up with the yolk of an egg.
  12. Make the liver mixture into balls.
  13. Lay the balls here and there in your pye.
  14. Add some artichoke-bottoms cut in dice.
  15. Add cocks-combs (if you have them).
  16. Give a small nutmeg over the meat.
  17. Pour in half a pint of red wine.
  18. Pour in half a pint of water.
  19. Close your pye.
  20. Bake it an hour and a half in a quick oven, but not too fierce an oven.
Original Text
To make a Shropſhire Pye. FIRST make a good puff-paste crust, then cut two rabbits to pieces, with two pounds of fat pork cut in little pieces; season both with pepper and salt in your lining, then cover your dish with crust, and lay in your rabbits. Mix the pork with them, take the livers of the rabbits, parboil them, and beat them in a mortar, with as much fat bacon, a little sweet herbs, and some oysters, if you have them. Season with pepper, salt, and nutmeg; mix it up with the yolk of an egg, and make it into balls. Lay them here and there in your pye, some artichoke-bottoms cut in dice, and cocks-combs, if you have them; give a small nutmeg over the meat, then pour in half a pint of red wine, and half a pint of water. Close your pye, and bake it an hour and a half in a quick oven, but not too fierce an oven.
Notes
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